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Skillet Chicken with Peas, Leeks and Bacon

A delicious one-pan dish that is filled with plenty of flavour.


  • Rapeseed oil for cooking
  • 8 boneless, skinless chicken thighs, quartered
  • Fine sea salt and coarse black pepper to taste
  • 100g smoked bacon lardons (3½1/2 oz)
  • 4 baby leeks, finely sliced
  • 240ml chicken stock (1 cup)
  • 60ml white wine (1/4 cup)
  • 300g frozen baby peas, thawed (2 ¼ cups, a small pack)
  • 1/2 tbsp 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 over a medium-high heat on the BBQ.

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, then cook until they begin to soften.

Return the chicken to the pan, pour over the chicken stock and white wine, then stir together and bring to a simmer.

Cover and leave to simmer for about 10 minutes, stirring after 5 minutes.

Uncover and add the thawed peas, then stir and recover; leaving to simmer for a further 5 minutes.

The chicken should be cooked through by this point, so stir in the mustard, lettuce, tarragon and parsley and adjust seasoning as required.

Cover and remove from the heat, then leave to stand for several minutes (to wilt the lettuce) and serve!

Recipe by The English Kitchen