French Style Chicken With Peas Bacon Recipes

FRENCH-STYLE CHICKEN WITH PEAS & BACON

Steps:

• In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
• Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
• Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

PETITS POIS à LA FRANçAISE - FRENCH STYLE PEAS

Steps:

• Gently heat the butter in a large saucepan and add the onions and lettuce. Cook over a medium heat for 5 minutes until the onions and lettuce soft but not coloured. If the pan gets too hot just add a little vegetable stock.
• Pour in the vegetable stock and add the caster sugar, bring to the boil and continue to cook on a fast boil for a further 3 minutes. Taste and season with a salt and black pepper.
• Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them.
• Just before the end of the cooking time - add the creme fraiche and gently mix; allow to heat through for about 1 to 2 minutes. Check the seasoning once more and adjust to taste.
• Serve immediately with the sprigs of fresh mint on top.

FRENCH STYLE CHICKEN WITH PEAS AND BACON

Steps:

• In a large frying dry fry the bacon over a medium hear for 3 mins until the fat is released and bacon is golden. Transfer bacon into a small bowl leaving the fat in the pan. Add the chicken and brown for 4 mins per side.
• Push the chicken to one side of the pan and tip in the garlic and spring onions cooking for about 30 secs, until the spring onion stalks and bright green. Pour in the chicken stock, return the bacon to the pan cover and simmer for 15 minutes.
• Increase heat to pan and tip in the peas and lettuce and cook for 4 minutes, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through and stir in crème fraiche just before serving.

PAN-FRIED CHICKEN WITH PEAS, BACON AND LETTUCE

Steps:

• Season the chicken. Set a large frying pan over a medium-high heat. Add the olive oil and fry the chicken skin-side down for 2 minutes or until the skin begins to colour, then turn over and reduce the heat to medium-low. Fry gently for 6 minutes, then turn over again and continue to cook for 4 minutes or until golden and cooked through. Remove and keep warm in a covered bowl.
• While the chicken is cooking, prepare your ingredients. Remove the fat from the bacon and slice into lardons. Finely chop the garlic and slice the onions into pea-size chunks. Trim and roughly slice the lettuces.
• Once the chicken is cooked, add the bacon to the pan. Fry briskly for 2 minutes or until it begins to colour, then reduce the heat and mix in the garlic and spring onions. Fry for a few seconds, then stir in the stock. Bring up to a full boil, scraping the pan as you do so. Allow the stock to bubble and reduce slightly, then mix in the peas and lettuce. Return to the boil, cover and simmer for 5 minutes or until the peas are tender.
• Quickly stir the butter into the peas and remove from the heat. Adjust the seasoning to taste and serve immediately, with the chicken.

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Steps:

• Method 1. Put a deep frying pan on a medium-high heat and add ½ tbsp olive oil. Snip in the back bacon, using kitchen scissors to snip the rashers into small chunks (or chop with a knife). Fry for 3-4 mins, stirring, till the bacon is crisp and golden. Scoop the bacon out of the pan with a slotted spoon and set aside on a plate. 2. Add the diced chicken breast to the pan. Fry for 5-6 mins, turning once or twice, till the chicken is golden brown all over. 3. While the chicken fries, trim the roots and any ragged leaves off the spring onions, then roughly chop them. Peel and grate or crush the garlic. 4. Scoop the chicken to one side of the pan and add the spring onions and garlic. Fry, stirring, for 2 mins. Return the bacon to the pan. Crumble in half a chicken stock cube and pour in 200ml water. Gently stir to mix everything together, then pop a lid on the pan (or use a baking tray if you don't have a lid). Bring up to a gentle boil, then turn the heat down a little and simmer for 10 mins. 5. While the chicken simmers, pop open the pea pods and run your finger down the middle of them to pop the peas out into a bowl. Pick the mint leaves off 2-4 mint springs and finely slice the leaves. 6. Take the lid off the pan and stir in the peas. Cook, without the lid on the pan, for 3 mins. Add 2 tbsp crème fraîche and the mint. Gently stir to mix. Warm through for 2-3 mins. 7. Taste the sauce and add a pinch of salt and pepper, if you think it needs it. Ladle the chicken and veg onto plates and serve. This braise is delicious with fluffy white basmati rice or crusty bread to mop up the sauce.

CHICKEN WITH BACON, LETTUCE AND PEAS

Steps:

• Heat the oil in a large, shallow casserole or lidded frying pan. Add the bacon and fry briskly until browned. Remove with a slotted spoon, then add the chicken. Fry until crisp and golden brown; this will take up to 10 minutes. Set aside with the bacon. Drain off any excess fat from the pan and add the butter. When the butter starts to foam, add the leeks, garlic, tarragon and the Little Gems, cut-sides down. Leave for a couple of minutes without stirring, then pour over the wine. The wine will bubble up; when it does so, cover and leave the leeks and lettuce to braise in the buttery juices for five 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.