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

By Julie Meat + Poultry Print
Details
Prep time: 15 minutes
Cooking time: about 50 minutes
Servings or yield: 4 to 6
Difficulty level: Easy
Ingredients
6 bone-in skin-on chicken thighs
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

Idea Serve with creamy mashed potatoes or plain rice.
Suggestion Replace green peas with chick peas.

Preparation steps

étapes de préparation

1 - Heat 1 tbsp. olive oil in a large, shallow casserole or lidded frying pan. Add the bacon and fry briskly until browned.

étapes de préparation

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.

étapes de préparation

3 - Add butter to casserole with leeks, garlic and tarragon. Leave for a couple of minutes without stirring.

étapes de préparation

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.

étapes de préparation

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).

étapes de préparation

6 - Stir in the cream and simmer for a few more minutes until the sauce has reduced and thickened.

étapes de préparation

7 - This is good served with mashed or sautéed potatoes.

Meat + Poultry