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Chicken in a creamy Bacon-leek sauce with romaine lettuce and green Peas
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Chicken in a creamy Bacon-leek sauce with romaine lettuce and green Peas
Her is a simple & delicious one-pot recipe. Chicken is pan seared and cooked in a chicken broth with bacon, leek, fresh garlic, lettuce and green peas, then added a hint of cream before serving. This recipe is perfect for a casual meal at the cottage or a romantic dinner accompanied by a good wine. Ideally served with a creamy mashed potato or plain rice, it will please the whole family.
Chicken in a creamy Bacon-leek sauce with romaine lettuce and green Peas
| Prep time: 15 minutes |
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| Cooking time: about 50 minutes |
| Servings or yield: 4 to 6 |
| Difficulty level: Easy |
| 6 bone-in skin-on chicken thighs |
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| 100g bacon lardons |
| 100ml white wine |
| 300ml chicken stock |
| 200g green peas |
| 3 little romaine lettuce head |
| 50ml single cream |
| 2 leeks cut into rounds |
| 2 garlic cloves, finely sliced |
| 1 tbsp. slice of unsalted butter |
| 1 tbsp. olive oil |
| 1 sprig of tarragon |
| Sea salt and freshly ground black pepper |
Preparation
Heat 1 tbsp. olive oil in a large, shallow casserole or lidded frying pan. Add the bacon and fry briskly until browned. Remove bacon with a slotted spoon, then add the chicken. Fry until crisp and golden brown; this will take up to 10 minutes. Set chicken aside with the bacon.
Add butter to casserole with leeks, garlic and tarragon. Leave for a couple of minutes without stirring. Pour over the wine. Wait till it bubbles up; when it does so, cover and leave the leeks and lettuce to braise in the buttery juices for 3 minutes.
Add the stock and peas to the pan, then season with salt and pepper. Return the bacon and chicken, making sure the chicken pieces are skin-side up. Half-cover and simmer over a low heat until the vegetables and chicken are tender and cooked through (about 30 minutes).
Stir in the cream and simmer for a few more minutes until the sauce has reduced and thickened. This is good served with mashed or sautéed potatoes.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Heat 1 tbsp. olive oil in a large, shallow casserole or lidded frying pan. Add the bacon and fry briskly until browned.
2 - Remove bacon with a slotted spoon, then add the chicken. Fry until crisp and golden brown; this will take up to 10 minutes. Set chicken aside with the bacon.
3 - Add butter to casserole with leeks, garlic and tarragon. Leave for a couple of minutes without stirring.
4 - Pour over the wine. Wait till it bubbles up; when it does so, cover and leave the leeks and lettuce to braise in the buttery juices for 3 minutes. Add the stock and peas to the pan, then season with salt and pepper.
5 - Return the bacon and chicken, making sure the chicken pieces are skin-side up. Half-cover and simmer over a low heat until the vegetables and chicken are tender and cooked through (about 30 minutes).
6 - Stir in the cream and simmer for a few more minutes until the sauce has reduced and thickened.
7 - This is good served with mashed or sautéed potatoes.
