French Style Chicken with Local Ingredients
Preparation time: 10 minutes. Cooking time: 30 minutes
8 Swannington Farm To Fork Chicken Thighs (skin removed)
6 rashers of Swannington Farm to Fork Smoked StreakyBacon, chopped
1 Fresh Approach Little Gem Lettuce, roughly chopped
2 tbsp Marybelle Creme Fraiche
250g frozen peas
2 cloves garlic thinly sliced
1 bunch spring onions or 1 small white onion, roughly chopped
600ml hot chicken stock
In a large deep frying pan (preferably one with a lid), dry fry the bacon over a mediumheat for 3 minutes until golden2.
Transfer the bacon to a small dish, leaving the fat in the pan3.
Add the chicken to the frying and cook for 4 minutes on each side until brown4.
Add the garlic and spring onions and cook for a further 30 seconds5.
Pour in the chicken stock and return the bacon to the pan6.
Cover and simmer for 15 minutes7.
Increase the heat and add the peas and lettuce8.
Cook (covered) for another 4 minutes9.
Check chicken is cooked through and add the crème fraiche10.
Stir until the crème fraiche is combined, add seasoning as required and serve.
Great served with R Tacon and Son potatoes, mashed, andseasonal veg.