Simple chicken with peas and bacon is a delicious and easy one pan dinner recipe. This budget meal serves 4 and can be on the table in less than an hour!
Folks, this simple chicken with peas and bacon recipe is relatively effortless and only needs one large frying pan for cooking.
That’s good news in terms of the minimal effort involved.
Plus good news regarding the dishes to be washed!
As you know I get my recipe inspiration from a number of places.
Travel and from recipes I have had the fortune to eat!
This chicken with peas and bacon is my variation of a French dish, the classic poulet à la Clamart.
I was lucky enough to be served this dish when I stayed with a French family as part of a school exchange. Many moons ago……
The original classic French recipe calls for whole chicken thighs to be used.
Here I’ve swapped out the whole chicken thighs and used chopped up lean boneless skinless chicken breasts instead.
Chopping up the chicken breasts means that they cook quicker.
The rest of the ingredients should be quite easy to get and cheaply too.
For the wine I usually only buy a 125ml miniature which is enough to cook with.
Simple Chicken with Peas and Bacon in 5 Steps
- Heat oil. Sauté onion and bacon.
- Add and cook sliced chicken.
- Add white wine and chicken stock. Simmer.
- Stir in the peas and cook.
- Season to taste. Serve.
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Simple Chicken with Peas and Bacon Recipe
Serve this simple chicken with peas and bacon recipe with mashed potatoes.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Simple Chicken with Peas and Bacon
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- 2 tbsp olive oil
- 1 onion sliced
- 4 turkey bacon rashers
- 300 g skinless chicken breast sliced lengthways then halved
- 125 ml white wine
- 125 ml chicken stock
- 190 g frozen peas
- Freshly ground salt and pepper
- Gently heat the oil in a medium sized frying pan / skillet. Add the onion and bacon and sauté for about 3 – 4 minutes until softened.
- Add the sliced chicken to the pan and stir-fry for about 4 – 5 minutes until cooked and no longer pink inside.
- Add the white wine and chicken stock. Bring to the boil and simmer for approximately 12 - 15 minutes until the liquid has reduced by half.
- Add the peas to the pan, cook stirring for about 5 minutes until peas are soft.
- Season with salt and pepper.