The smokiness of the bacon, the tenderness of the chicken, the freshness of the peas and lettuce and the creaminess of the crème fraîche all combine to create a truly delicious meal. You can easily adapt this recipe to suit your tastes. For example, you could add some herbs like thyme or rosemary for extra flavour, or use turkey bacon for a leaner option.
Ingredients:
- 6 strips of smoked streaky bacon, chopped
- 8 skinless chicken legs, boned
- 2 cloves of garlic, thinly sliced
- 1 bunch spring onions, roughly chopped
- 300ml hot chicken stock
- 250g frozen peas
- 1 Little Gem lettuce, roughly chopped
- 2 tablespoons crème fraîche
Method of preparation:
Cook the chopped bacon in a large frying pan until crisp. Remove the bacon from the pan and set aside, leaving the fat in the pan.
Add the chicken thighs to the pan and cook until browned on all sides. Remove the chicken from the pan and set to one side.
Add the sliced garlic and chopped spring onions to the frying pan and sauté until fragrant.
Return the browned chicken and crispy bacon to the pan.
Pour the hot chicken stock into the pan, scraping the bottom of the pan to loosen any browned bits.
Cover and simmer for about 20 minutes or until the chicken is cooked through.
Add the peas and lettuce: Add the frozen peas and shredded lettuce to the pan, stirring to combine. Cover and cook for a further 5 minutes or until the peas are heated through and the lettuce is wilted.
Remove the pan from the heat and stir in the crème fraîche.
