French-style chicken with peas & bacon

French-style chicken with peas & bacon

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(184 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
This creamy one-pot chicken dish is a great-value way of feeding the whole family

Nutrition and extra info

Nutrition: per serving

  • kcal379
  • fat16g
  • saturates7g
  • carbs7g
  • sugars3g
  • fibre4g
  • protein51g
  • salt1.6g
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  • 6 rashers smoked streaky bacon, chopped
  • 8 skinless, boneless chicken thighs
  • 2 garlic cloves, thinly sliced
  • 1 bunch spring onions, roughly chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 300ml hot chicken stock
  • 250g frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 Little Gem lettuce, roughly shredded
  • 2 tbsp crème fraîche


  1. In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.

  2. Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.

  3. Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

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Comments, questions and tips

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24th Jun, 2020
Have used this recipe on a regular basis for quite a few years now. Tried lots of different tweaks after reading comments, but it is brilliant just as it is. With mushrooms and leeks added, it's been the basis of many a chicken pie. Also shredded the chicken when cooked, added a bit more cream and maybe some chilli or njuda paste and stirred it into bowls of pasta. Fabulous recipe.
29th Aug, 2019
Made this yesterday just using the ingredients and not any extras and I had clean plates all around, served with Cyprus potatoes, I will be making it again
12th May, 2019
Loved this. I stuck to the recipe and it was perfect. Served with rice to mop up all of the lovely juice. Definitely a new regular for us
18th Jan, 2019
This was lovely, I used 200 ml stock and 100 ml white wine. I added carrots, mushrooms, green beans and leeks as well as everything in the recipe. I served with rice. There was definitely not too much stock. I dipped the chicken in seasoned flour prior to cooking so maybe that helped. Don’t forget to season this dish! I also added a tablespoon of whole grain mustard along with the creme fraiche.
2nd Dec, 2018
Very tasty. Made tweaks - some as suggested by other comments. Added chestnut mushrooms and carrots. Also chopped chicken into pieces. Missed out lettuce as for me lettuce is salad. Would consider adding spinach next time at end until wilted. Added good slosh of white wine and much less stock. No need to add cornflour as less liquid. All in all a nice dinner dish.
Fiona Conlon Dunne's picture
Fiona Conlon Dunne
19th Jun, 2018
Adore this recipe! I’d recommend using cornflour to thicken the sauce, doubling up on the garlic and using half fat crème fraîche! Really quick and yummmmm!
25th Mar, 2018
Really delicious, just added cornflour to thicken the sauce at the end and used chicken breasts instead of thighs. Clear plates all round!
18th Jan, 2018
Liked this just as it was. No need to change a thing.
17th Jan, 2018
Great, simple, midweek meal. Deflected somewhat from the original recipe: Added tarragon, used bone in chicken thighs, added Greek yoghurt (rather than creme fraiche), onions (instead of spring onions) and celery and 100ml white wine, all seasoned well for a tasty, reasonably priced meal. Served, as another suggested, with potato wedges. Would definitely make again.
25th Apr, 2017
A good all round family recipe. Make the sauce slightly thicker and serve with rice and green beans or asparagus (or both)


22nd Jun, 2018
Really simple and delicious. Don’t add salt, the bacon takes care of that. Sauce is runny, but PERFECT with a mound of buttery mash. I would probably thicken it if I was serving without potatoes.
6th Oct, 2014
Whereabouts on each recipe does it say whether you can freeze?
6th Oct, 2014
Where in the recipe does it say whether you can freeze or not?
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