Chicken thighs with bacon, baby peas, spring leek & crème fraîche

SERVES 4

Mum does it again with this gorgeous French-style, one-pan wonder! This dish manages to be both comforting and rich yet not too heavy, and it’s super easy to put together.

1 tbsp olive oil for frying

3 rashers bacon, chopped

4- 6 skinless boneless free- range

chicken thighs

2 garlic cloves, finely diced

1 leek white only, cut lengthwise

into 3cm strips

3- 4 sprigs fresh thyme

1¼ cups chicken stock

1 bay leaf

1 cup frozen baby peas

2 tbsp crème fraîche

Sea salt flakes and black pepper Baby carrots and new potatoes

to serve 1 Heat a large frying pan with the oil and fry the chopped bacon over a medium heat until crisp. Remove from the pan, saving the oil and bacon fat.

2 Add chicken thighs to the pan and fry for 4 minutes on each side, until browned.

3 Add the garlic, leek and thyme, and continue cooking until the leek has wilted. Pour the stock over the chicken, add the bay leaf and bacon, then simmer for 15-20 minutes.

4 Add in the frozen peas and continue to cook everything until the peas are tender.

5 Stir in the crème fraîche and season with salt and pepper.

6 Serve with spring vegetables such as baby carrots and baby potatoes.