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

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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 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.

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