Skillet Chicken with Peas, Leeks and Bacon


Warming temperatures call for skillet suppers!  You know the kind I mean.  Suppers that you can cook all in one skillet on top of the stove.  Suppers that don't heat up the whole kitchen, but will still satisfy hungry appetites!  This dish today fits the bill perfectly.


Not only is everything cooked in the one skillet on top of the stove, but it is also done in about half an hour, which makes it a perfect weeknight supper, for those evenings when you have a lot going on, but not a lot of time to cook.


Colourful and delicious, this goes together in a flash and uses simple and uncomplicated ingredients.  Chicken thighs . . .  sure you could use breasts instead, they would work fine, but the thighs have so much more flavour . . .


Bacon lardons . . .  chunk of smoked dry cured bacon.  You could also use chopped streaky bacon if you wanted to, but I like the lardons . . .  less fat.


Sliced baby leeks . . . frozen peas, tarragon . . .  parsley.  A bit of chicken stock and some seasoning.  You can also use a bit of white wine if you have it, but if you don't that's okay, just use additional stock in it's place . . . 


A touch of grainy mustard almost makes the sauce creamy . . .  and a secret ingredient . . . finely shredded baby gem lettuce.  Colour, colour, colour  . . .  I would call this green chicken, but that doesn't really sound as appealing as Skillet Chicken with Peas, Leeks and Bacon.


Quick. Easy. Colourful. Delicous.  Well . . .  what are you waiting for?  Get cooking!


*Skillet Chicken with Peas, Leeks and Bacon*
Serves 4 generously

A delicious one pan entre that is filled with plenty of flavour.  Serve in bowls with rice or barley with  dollop of creme fraiche or yogurt for a real taste treat. 

rapeseed oil for cooking
8 boneless, skinless chicken thighs, quartered
fine seasalt and coarse black pepper to taste
100g smoked bacon lardons (3 1/2 ounces)
4 baby leeks finely sliced
240ml warm chicken stock (1 cup)
60ml white wine (1/4 cup)
300g frozen baby peas (2 1/4 cups)
1/2 TBS grainy Dijon mustard
1 baby gem lettuce, shredded
a large handful of fresh tarragon,  chopped
a large handful of fresh parsley, chopped




Heat the oil in a large flame proof casserole dish, or a skillet with a lid over medium high heat.  Season the chicken with salt and black pepper.  Add to the pan in batches and brown all over, removing the pieces as they brown.  Add the bacon and cook until crispy.  Lower the heat and add the leeks and cook until they begin to soften. Return the chicken to the pan.  Pour over the warm chicken stock and white wine.  Stir together and bring to a simmer.  Cover and leave to simmer for about 10 minutes, stirring after five minutes.    



Uncover and add the frozen peas.  Stir and cover.  Leave to simmer for a further 5 minutes.  The chicken should be cooked through by now.  Stir in the mustard, lettuce, tarragon and parsley.  Adjust seasoning as required. Cover and remove from the heat. Let stand for several minutes to wilt the lettuce and then serve immediately.
 


Note - you could also use other vegetables if you prefer, or if you have them.  Asparagus cuts, green beans, sliced courgettes (zucchini), all will work very well.  Its a very forgiving dish, and a great way to get in several of your five a day!  Bon Appetit!

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