After the whole cake craziness it's time to go back to savoury dishes I think. Today's recipe uses my two trusty ingredients: chicken and bacon, but it's fresh and surprisingly light, thanks to the addition of gem lettuce, peas and creme fraiche. I found it on BBC Good Food (doesn't take a genius to figure out it's one of my favourite websites!) and it quickly became one of my to go to ways of eating chicken. I don't think I can vouch for this recipe's authenticity. The last time I was in France my experience of French cuisine came down to devouring baguettes all day long. Granted, they were super tasty and I sometimes dream about them.
All I know is, this French style chicken is tres tres bon mon cheries. So give it a try!
To make enough for two you'll need:
4-5 skinless, boneless chicken thighs, fat trimmed off
2-3 rashers of streaky unsmoked bacon, chopped into small pieces
4-5 spring onions
2 gem lettuces
2-3 tablespoons creme fraiche
500 ml chicken or vegetable stock
2 cloves of garlic, minced or finely chopped
2-3 handfuls of frozen peas
potatoes, to serve
salt and pepper
Start off by frying bacon in the pan until crispy. Remove and set aside.
Use bacon fat and a tsp or so of olive oil to fry the chicken thighs. Place them in the pan on quite a high heat and step away. You'll be tempted to keep turning them (I always am), but remember, we want flavour so they need to brown nicely. Turn them after 4-5 minutes and brown the other side.
While the chicken is frying, chop spring onions and wash and halve the potatoes.
Add spring onions, garlic and bacon to the pan with the chicken and fry for 2-3 minutes.
Add enough stock to cover the chicken. Add pepper and salt to taste (I tend to skip the salt because bacon and stock are usually salty enough, so remember to taste as you go!)
At this stage, the longer you simmer the chicken the more tender it will be, I generally cook it until half the liquid evaporates. Turn the chicken every now and then so it cooks evenly. After about 15-20 minutes add peas and cook for a further 3-5 minutes.
Finally, add 2-3 tablespoons creme fraiche and roughly chopped gem lettuce.
Serve with boiled potatoes.