8 boneless chicken thighs (skinless)
6 rashers smoked streaky bacon (chopped)
300ml chicken stock
2 cloves garlic (peeled and sliced)
1 bunch spring onions (roughly chopped)
1 little gem lettuce (roughly shredded)
2 tbs crème fraîche
250g frozen peas
In a heavy, non-stick frying pan dry-fry the bacon on a high heat for 3 minutes to release the juices.
Transfer the bacon to a bowl, cook the chicken in the bacon fat until golden brown all over.
Push the chicken to one side and put the spring onions and garlic in the same pan.
Cook for about 30 seconds until the spring onion stalks have gone bright green.
Pour the stock into the pan with the bacon, cover and cook for about 15 minutes.
Increase the heat, add the peas and lettuce into the sauce and cook for a further 4 minutes.
The lettuce should be wilted and the peas tender. Just before serving, stir in the crème fraîche.
Serve with sauté or roast potatoes, haricot beans, spinach and asparagus.