Wednesday, October 01, 2014


serves four 

6 rashers smoked streaky bacon, chopped
8 skinless, boneless chicken thighs
2 garlic cloves, thinly sliced
1 bunch spring onions, roughly chopped
300 ml (1 1/4 cups) hot chicken stock
250 grams (9 oz.) frozen peas
1 Little Gem lettuce, roughly shredded
2 tablespoons crème fraîche 

In a large frying pan, dry-fry the bacon over a medium heat for 3 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 and brown for 4 minutes each side. 

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, cover and simmer for 15 minutes. 

Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 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.

bacon recipe source: Good Food Magazine, June 2010, BBC Good Food, Building 800, Guillat Avenue, Kent Science Park, Sittingbourne ME9 8GU

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