French-style chicken with peas & bacon

French-style chicken with peas & bacon

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(165 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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28th Jan, 2013
I love it!! I cook it quite often now as everybody loves it so much!! very tasty ;-)
31st Dec, 2012
You have got to try this recipe! A firm fave. The lettuce was a nice touch and adds to the dish. We serve with warm crusty bread and I only put a tiny bit of crème fraîche if any in.
26th Oct, 2012
Tastes great, added a bit more stock, white wine, a little corn flower and some parsley. Will definitely be a new mid week favourite!
25th Oct, 2012
it says that you can freeze this , can I ask at which stage, and what are the reheating instructions?
28th Sep, 2012
I also added a little flour to thicken the sauce. I swapped the bacon for smoked goose, didn't add cream, seasoned with black pepper and it was really lovely. Very pretty too and will definitely make again.
28th Sep, 2012
This was really tasty, I served it on rice pasta and it was a really easy, midweek supper. I used pancetta and cooked for longer in a low oven before adding the lettuce, peas and creme fraiche (I used half fat). Like others I thought the sauce was too thin so thickened it with cornflour before adding the final ingredients.
9th Aug, 2012
I cooked this for the first time this evening and really enjoyed it. Very simple recipe which produced moist chicken and flavoursome sauce. It was purse friendly too which is always a bonus for a mid-week meal. I think next time I cook this dish I will serve it with buttery mashed potato rather than rice as it absorbed a little too much of the sauce once on the plate.
11th Jul, 2012
Totally delicious, hubby and 3 kids enjoyed - that doesn't happen very often! Will def make again soon
4th Jul, 2012
Great recipe, I used half fat creme fraiche and added green beans and mange tout to up the veg count, served with plain rice. I'm on weight watchers and was a good recipe to use - used chicken breasts instead of thighs, still plenty of flavour and not at all dry. Will definitely make again.
28th Jun, 2012
Great, easy, cheap meal with lots of flavour for relatively few ingredients. I actually loved that the sauce was thin (I see some others didn't) as it made for a nice, light, everyday meal rather than a richer, once-in-a-while dish. I replaced the lettuce with savoy cabbage (cooking for a little longer) and served with boiled rice. Highly recommended.


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