6 Rashers Colcom Streaky Bacon, chopped
8 skinless, de-boned Chicken Thighs
2 cloves Garlic, thinly sliced
1 bunch Spring onions. Chopped
300ml Hot Chicken Stock
250g Frozen Peas
1 small Gem Lettuce, shredded
3 Tbls Crème Fraiche
- In a large frying pan, dry fry the bacon over medium heat for 4-5 minutes until the fat is released and the bacon is golden. Transfer bacon to a small bowl, leaving the fat in the pan. Add the chicken to the pan and brown 5-6 minutes on each side.
- Push the chicken to one side of the pan and tip in the garlic and spring onions and cook for about a minute, just until spring onion stalks are bright green. Pour chicken stock in, return the bacon to the pan, cover and simmer for 15 minutes.
- Increase heat under the pan. Tip in the peas and lettuce into the sauce and cook for 4 minutes, until peas are tender and the lettuce has just wilted. Check and adjust seasoning. Check that chicken is cooked through.
- Stir in the crème fraiche just before serving.