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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS

BACON POTATO SALAD
Grill bacon rashers until crisp. Cool, then crumble and mix into a mayonnaise-dressed potato salad.

WARM BACON & MUSHROOM SALAD
Stir-fry chopped bacon rashers, button mushrooms, spring onions and halved cherry tomatoes. Add splash balsamic vinegar and tip the pan contents over a mixture of robust salad leaves.

CHEESE & BACON TORTILLA PIZZAS
Grill bacon rashers until crisp. Lightly butter flour tortillas, sprinkle with grated cheese and scatter with crumbled bacon and sliced tomatoes. Quickly grill until the cheese is melted and golden.

MAKE IT HEALTHIER
Use half the bacon, half-fat crème fraîche and skinless chicken breasts.

Recipe from Good Food magazine, June 2010

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A star rating of 4.6 out of 5.210 ratings
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