French-style Chicken with Peas & Bacon

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 rashers smoked streaky bacon, chopped
• 8 skinless, boneless chicken thighs
• 2 garlic cloves, thinly sliced
• 1 bunch spring onions, roughly chopped
• 300ml hot chicken stock
• 250g frozen peas
• 1 Little Gem lettuce, roughly shredded
• 2 tbsp crème fraîche

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the chopped bacon in a large deep skillet over medium heat and cook for about 5 minutes until crisp and the fat has rendered. Remove the bacon with a slotted spoon and leave the fat in the pan.

2. Pat the chicken thighs dry and brown them in the bacon fat over medium-high heat for about 3 minutes per side, then transfer them to a plate.

3. Lower the heat to medium, add the spring onions and sliced garlic to the pan, and cook for 2 minutes until softened.

4. Pour in the hot chicken stock, scrape up any browned bits from the base of the pan, return the bacon and chicken to the pan, and bring to a gentle simmer.

5. Cover and simmer over low heat for 15 minutes until the chicken is cooked through and reaches 165°F (74°C) in the thickest part.

6. Add the frozen peas and shredded Little Gem lettuce to the pan and cook for 3 minutes, stirring, until the peas are hot and the lettuce has wilted.

7. Remove the pan from the heat, stir in the crème fraîche, and serve at once.