Pan-fried chicken with peas, bacon and lettuce
- August 2008
- 4 free-range chicken supremes or large chicken breasts, with skin on
- 3 tbsp olive oil
- 6 medium-thick smoked back bacon slices
- 1 large garlic clove
- Bunch of spring onions
- 2 little gem lettuces
- 200ml chicken stock, hot
- 375g shelled peas
- Generous knob of butter
- 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.
If you’re on summer holidays, you could also cook the chicken on the barbecue, if you like. You will need between 1kg and 1.4kg of unshelled peas for this recipe, depending on how small they are in their pods.
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