French Style Chicken With Peas And Bacon Recipes

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FRENCH-STYLE CHICKEN WITH PEAS & BACON



French-style chicken with peas & bacon image

This creamy one-pot chicken dish is a great-value way of feeding the whole family

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 8

6 rashers smoked streaky bacon, chopped
8 skinless, boneless chicken thighs
2 garlic cloves, thinly sliced
1 bunch spring onions, roughly chopped
300ml hot chicken stock
250g frozen peas
1 Little Gem lettuce, roughly shredded
2 tbsp crème fraîche

Steps:

  • In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
  • Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
  • Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

Nutrition Facts : Calories 379 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 1.6 milligram of sodium

FRENCH STYLE CHICKEN WITH PEAS AND BACON



French Style Chicken With Peas and Bacon image

Make and share this French Style Chicken With Peas and Bacon recipe from Food.com.

Provided by cakeinmyface

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

6 slices smoky streaky bacon, chopped
8 boneless skinless chicken thighs
2 garlic cloves, thinly sliced
1 bunch spring onion, roughly chopped
1/2 pint hot chicken stock
250 g frozen peas
1 little gem lettuce (shredded)
2 tablespoons creme fraiche

Steps:

  • In a large frying dry fry the bacon over a medium hear for 3 mins until the fat is released and bacon is golden. Transfer bacon into a small bowl leaving the fat in the pan. Add the chicken and brown for 4 mins per side.
  • Push the chicken to one side of the pan and tip in the garlic and spring onions cooking for about 30 secs, until the spring onion stalks and bright green. Pour in the chicken stock, return the bacon to the pan cover and simmer for 15 minutes.
  • Increase heat to pan and tip in the peas and lettuce and cook for 4 minutes, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through and stir in crème fraiche just before serving.

Nutrition Facts : Calories 407.6, Fat 24.1, SaturatedFat 8.4, Cholesterol 147.9, Sodium 702.1, Carbohydrate 9.8, Fiber 2.7, Sugar 3.6, Protein 36

PEA AND BACON SALAD WITH FRENCH DRESSING



Pea and Bacon Salad with French Dressing image

Provided by Molly Yeh

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup ketchup
1/2 cup full-fat Greek yogurt
1/3 cup white wine vinegar
2 teaspoons Dijon mustard
1 tablespoon sugar
1 teaspoon paprika
1/2 small onion, coarsely chopped
Kosher salt
4 slices bacon
6 ounces sugar snap peas, stringed and cut on the bias (about 3 cups)
Kosher salt and freshly ground black pepper
1 head butter lettuce, torn into leaves
1/4 cup fresh Italian parsley leaves, chopped
Wedge of Parmesan, for grating

Steps:

  • For the French dressing: Plop the ketchup, yogurt, vinegar, mustard, sugar, paprika, onion and salt to taste into a high-speed blender. Puree until smooth. Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks.
  • For the pea and bacon salad: Put the bacon in a large cold skillet and cook over medium heat until crisp, 4 to 5 minutes. Drain on a paper towel-lined plate, and set aside.
  • Add the peas to the bacon fat, then sprinkle lightly with salt and pepper and cook over medium heat until they get a slight color, 2 to 3 minutes. Remove from the heat and set aside.
  • Build the salad. Onto a bed of butter lettuce leaves, scatter the peas and herbs. Crumble and add the bacon. Finish with a grating of Parmesan and a drizzle of dressing. Serve with more dressing on the side.

PETITS POIS à LA FRANçAISE - FRENCH STYLE PEAS



Petits Pois à La Française - French Style Peas image

A delicious combination of peas, onions and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock; this classic French recipe is a wonderful way to serve tender little peas, petits pois. This recipe makes a delightful accompaniment to any type of main meal, and adds a real splash of colour. I have stated fresh OR frozen peas in the recipe - frozen peas can be used to great effect out of season. In the absence of small silverskin onions, spring onions (green onions) can be used, making this a very versatile recipe to serve throughout the year. Cut back on the butter if you are on a low fat diet - the taste will be less rich, but still as delicious!

Provided by French Tart

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 ounces butter
16 small white pearl onions (green onions) or 4 spring onions, chopped (green onions)
1 small iceberg lettuce, thickly sliced
1 teaspoon caster sugar
1/4 pint vegetable stock
1 lb fresh peas, weight after being podded or 1 lb frozen peas
2 tablespoons creme fraiche
2 -4 stalks of fresh mint

Steps:

  • Gently heat the butter in a large saucepan and add the onions and lettuce. Cook over a medium heat for 5 minutes until the onions and lettuce soft but not coloured. If the pan gets too hot just add a little vegetable stock.
  • Pour in the vegetable stock and add the caster sugar, bring to the boil and continue to cook on a fast boil for a further 3 minutes. Taste and season with a salt and black pepper.
  • Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them.
  • Just before the end of the cooking time - add the creme fraiche and gently mix; allow to heat through for about 1 to 2 minutes. Check the seasoning once more and adjust to taste.
  • Serve immediately with the sprigs of fresh mint on top.

BLACK-EYED PEAS WITH BACON



Black-Eyed Peas with Bacon image

This recipe will convert the most skeptical person about beans being delicious!

Provided by MUKWONOCOOK

Categories     Fruits and Vegetables     Beans and Peas     Black-Eyed Peas

Time 1h10m

Yield 8

Number Of Ingredients 8

4 slices bacon, or more to taste
1 large onion, chopped
1 stalk celery, diced
4 cloves garlic, minced
6 cups chicken broth
4 cups dry black-eyed peas - sorted, rinsed, and drained
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place bacon in a 5-quart Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
  • Heat bacon drippings over medium-high heat. Cook and stir onion, celery, and garlic in the drippings until tender, about 5 minutes. Add chicken broth, black-eyed peas, salt, and pepper. Bring to a boil and skim the top if necessary.
  • Reduce heat to a simmer. Add bacon and adjust salt and pepper to taste. Cover and simmer until peas are tender, 30 minutes to 1 hour, depending on how tender you like them.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 53.5 g, Cholesterol 9.5 mg, Fat 3.4 g, Fiber 9.3 g, Protein 22.6 g, SaturatedFat 0.9 g, Sodium 1140.4 mg, Sugar 7.6 g

PEAS WITH BACON



Peas with Bacon image

A touch of smoky bacon turns frozen peas into a sumptuous side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 15m

Number Of Ingredients 4

5 slices bacon, cut into 1/2-inch pieces
2 packages (10 ounces each) frozen peas
1 teaspoon white-wine vinegar
Coarse salt and ground pepper

Steps:

  • In a large skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crispy, 5 to 7 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate, leaving fat in skillet.
  • Add peas to skillet. Cook, stirring frequently, until heated through, 4 to 6 minutes. Remove from heat; stir in vinegar, and season with salt and pepper. Serve peas topped with bacon.

TOASTED ORZO WITH PEAS, ONION AND BACON



Toasted Orzo with Peas, Onion and Bacon image

Provided by Gail Conde

Categories     Onion     Pasta     Pork     Side     Sauté     Quick & Easy     Bacon     Spring     Bon Appétit     Florida     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 5

1 1/2 cups orzo (rice-shaped pasta)
1 1/4 cups chopped onion
5 bacon slices, chopped
3 1/4 cups (or more) canned low-salt chicken broth
1 1/2 cups frozen peas, thawed

Steps:

  • Heat large nonstick skillet over medium heat. Add orzo and stir until beginning to color, about 10 minutes. Transfer orzo to small bowl. Add onion and bacon to same skillet. Sauté until bacon browns and onion is tender, about 15 minutes. Add 3 1/4 cups broth and orzo and bring to boil. Reduce heat to medium-low, cover and simmer until broth is absorbed and orzo is tender, about 18 minutes. Mix in peas. Add more broth if mixture is dry. Cover and cook until peas are just warmed through, about 2 minutes. Season to taste with salt and pepper and serve.

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