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THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
CHICKEN & PEAS FRENCH STYLE
This is a really quick easy and satisfying dish which is ideal for Spring time.
It's really fresh and vibrant and best of all can be made in a flash.
INGREDIENTS METHOD
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• 1.
6 of our home cured HP middle bacon rashers
8 skinless, boneless chicken thighs
2 garlic cloves, thinly sliced
1 bunch spring onion, roughly chopped
300ml hot chicken stock
250g frozen peas
1 Little Gem lettuce, roughly shredded
2 tbsp crème fraiche
A few sprigs of fresh parsley finely chopped
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In a large frying pan, fry the bacon over a medium heat for about 3
minutes until the fat is released and the bacon is golden.
Transfer the bacon to one side, leaving the fat in the pan. Add
a little rapeseed oil and the chicken to the pan and brown for 4
minutes each side.
Push the chicken to one side of the pan and tip in the garlic and
white end of the spring onion saving the green bits aside.
Cook for about 1 minute or so. Pour in the chicken stock, return
the bacon to the pan, cover and simmer for 15 minutes.
Increase the heat under the pan. Tip the peas into the sauce and
cook for 4 minutes, covered, until the peas are just cooked.
Now add the lettuce, green ends of spring onion and the parsley
and give it a good stir. Finally stir in the crème fraîche just before
serving.