Rich and creamy without being heavy and over-indulgent - the saltiness of the bacon and zesty lemon combine to create the perfect sauce for the tender chicken.
- 1 tsbp Olive Oil
- 4 Skinless and Boneless Chicken Thigh fillets
- 2 cloves Garlic crushed
- 200 ml Chicken stock
- 4 strips Bacon
- 1 Lemon thinly sliced
- 100 ml Crème Fraiche
- 2 Spring Onions chopped
Cook the bacon rashers in a large heavy pan until crisp. When cooked remove from the pan and put to one side. When cooled cut or break into smaller pieces.
Meanwhile, add a small splash of oil to the same pan and put over a medium-high heat. Generously season the chicken then place gently into the hot pan. Cover the pan then cook for about 5-7 minutes covered, without turning. When browned on one side remove the par-cooked chicken from the pan and put to one side.
Add the garlic and a small amount of stock to deglaze the pan - cook for a minute then add the remaining stock and half of the bacon. Stir well then return the chicken to the pan (uncooked side down this time) and add a few slices of lemon around the chicken. Bring to a simmer, cover and cook for 15 minutes until the chicken is cooked through.
Remove the chicken and lemon slices from the pan then add in the crème fraiche - bring back to a simmer and mix everything well, including any crispy bits from the bottom of the pan. As soon as it's simmering add the chicken back to warm it through.
Serve the thighs covered with the sauce and sprinkled with the reserved bacon and spring onions. This is great served with mashed potatoes and a green vegetable of your choice.