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French-Style Chicken with Peas and Bacon

It’s the lettuce cooked into this dish that makes it ‘French-style,’ and though the British disdain of anything French is legendary, this recipe is delicious enough to triumph over its provenance, winning a featured spot in GoodFood Magazine. Little Gem lettuce is called for, and delicious it is, but as it can be hard to find feel free to simply use a small head of Boston lettuce instead.

French-Style Chicken with Peas and Bacon

6 slices of bacon, sliced into ½” pieces
8 skinless, boneless chicken thighs, well seasoned with salt and pepper
2 garlic cloves, thinly sliced
1 bunch green onions, roughly chopped
1 cup chicken stock
1½ cups frozen peas
1 Little Gem lettuce, roughly shredded
4 tbs. crème fraîche

In a deep sauté pan, fry the bacon over a medium heat until the fat is rendered and the bacon is golden, 3-4 minutes. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown 4 minutes on each side. Push the chicken to the outside of the pan and tip in the garlic and green onions, cooking for about 30 seconds, just until the green onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 minutes.

Increase the heat to medium-high and add the peas and lettuce. Cook 4-5 minutes, uncovered, until the peas are tender, the lettuce has wilted, and the chicken has cooked through. Stir in the crème fraîche just before serving.

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