Wednesday, 12 May 2010

French Style Chicken With Peas & Pancetta

My take on another great recipe from June 2010 Good Food Magazine

French Style Chicken with Peas & Pancetta

6 rashers of dry cured smoked Pancetta - chunky chopped
6 Chicken thighs and drumsticks - skin on if being naughty, skin off if being good
2 cloves of garlic - thinly sliced
1 onion chopped (should have been a bunch of spring onions, but I forgot them)
300ml Chicken stock
250g Frozen peas
1 Little Gem lettuce, rough shred
2 tbsp half fat Creme Fraiche

In a large pan add a little oil and gently fry the chicken skin side down to get it golden and crispy, turn over and continue frying for about 10 mins in total.
Meanwhile use another frying pan to crisp up the Pancetta.
In the main pan remove the chicken whilst you pour off any excess fat and then fry the onion and garlic briefly.
Add the chicken stock, bacon and return the chicken to the pan. Cover and simmer for about 20 mins.
Turn up the heat and add the peas and lettuce for about 4 minutes until the lettuce has wilted.
Stir in the creme fraiche and serve.

I served with crushed new potatoes.

This was a really very delicious dish as well as being colourful. Good Food suggest using skinless boneless chicken thighs which would make the cooking time shorter and saves you having to man handle the drumsticks in order to get all that lovely tender meat off!

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