Petit Pois a la Francaise with Chicken
Servings 6
Based on a traditional French recipe, Petits Pois a la Francaise with Chicken is an easy, one pot meal all the family will love.
Ingredients
- 2 teaspoons mild olive oil
- 3 leeks, cleaned and thinly sliced
- ½ cup pancetta cubes You can also use lardons or chopped bacon
- 6 skinless chicken breasts
- 2 cloves garlic, minced
- 2 teaspoons freeze-dried tarragon
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1½ cups medium-dry alcoholic cider
- 1½ cups frozen petit pois
- 3 teaspoons Dijon mustard
- 2 Little Gem or small Romaine lettuces, shredded
- 1 tablespoon chopped fresh tarragon
Instructions
- Heat the oil in a large wide stove to oven casserole with a lid over medium heat.
- Add the leeks and cook, uncovered, for a moment or two.
- Toss in the pancetta, lardons or bacon and continue to cook until the meat they start to brown up a little.
- Add the chicken breasts to the pan, nesting them in amongst the pancetta and leeks.
- Cook for about five minutes, then turn the chicken and cook for about 5 more minutes.
- Add the cider, garlic, dried tarragon, salt and pepper.
- Bring the liquid to a boil, then turn back to a simmer over low heat.
- Put the lid on the pan and cook for about 15 minutes. Check that the chicken nearly done. (It should have an internal temperature approaching 165°F or 74°C.)
- Stir in the mustard and the peas and cook for about 5 to 10 minutes more.
- When the chicken is cooked (165°F or 74°C internal temperature with no pink remaining inside), toss the shredded lettuce over the chicken and sprinkle with the chopped fresh tarragon. The lettuce should wilt a little but you don't want it to get too limp.
- Serve over mashed potatoes, crushed new potatoes or rice with crusty french bread to mop up the juices.
Notes
Slightly adapted from a recipe by Nigella Lawson.
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