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