TODAY’S RECIPE: French-style chicken with peas & bacon
THIS one-pot chicken dish is a great-value way to feed the family, and is light, fresh and delicious. SERVES 4
6 rashers smoked streaky bacon, chopped 8 skinless, boneless chicken thighs 2 garlic cloves, thinly sliced 1 bunch spring onions, roughly chopped 300ml / ½pt hot chicken stock 250g/9oz frozen peas 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 three minutes 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 to the pan and brown for four minutes on each side.
2 Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 seconds, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, then cover and simmer for 15 minutes.
3 Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for four minutes, 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.