- 1/2 tbsp olive oil
- 2 rashers unsmoked back bacon
- 300g diced chicken breast
- 6 spring onions
- 2 garlic cloves
- 1/2 chicken stock cube
- 200ml boiling water
- 200g garden peas in the pod
- A few sprigs of mint, leaves only
- 2 tbsp crème fraîche
- Sea salt & freshly ground pepper
- Cooked basmati rice or crusty bread, to serve
1. Put a deep frying pan or wok on a medium-high heat and add 1/2 tbsp olive oil. Snip in the back bacon, using kitchen scissors to snip the rashers into small chunks (or chop with a knife). Fry for 3-4 mins, stirring, till the bacon is crisp and golden. Scoop the bacon out of the pan with a slotted spoon and set aside on a plate.
2. Add the diced chicken breast to the pan. Fry for 5-6 mins, turning once or twice, till the chicken is golden brown all over.
3. While the chicken fries, trim the roots and any ragged leaves off the spring onions, then roughly chop them (white and green parts). Peel and grate or crush the garlic.
4. Scoop the chicken to one side of the pan and add the spring onions and garlic. Fry, stirring, for 2 mins. Return the bacon to the pan. Crumble in half a chicken stock cube and pour in 200ml hot water. Gently stir to mix everything together, then pop a lid on the pan (or use a baking tray if you don't have a lid). Bring up to a gentle boil, then turn the heat down a little and simmer for 10 mins.
5. While the chicken simmers, pop open the pea pods and run your finger down the middle of them to pop the peas out into a bowl. Pick the mint leaves off 2-4 mint springs and finely slice the leaves.
6. Take the lid off the pan and stir in the peas. Cook, without the lid on the pan, for 3 mins. Add 2 tbsp crème fraîche and the mint. Gently stir to mix. Warm through for 1-2 mins.
7. Taste the sauce and add a pinch of salt and pepper if you think it needs it. Ladle the chicken and veg onto plates and serve. This braise is delicious with fluffy white basmati rice or crusty bread to mop up the sauce.