Chicken Braised with Garden Peas & Crème Fraîche

Cooking time
Serves2-3 people
Gluten-free diets
Chicken Braised with Garden Peas & Crème Fraîche

Take a trip to the French countryside without leaving your kitchen with this recipe for a one-pan chicken dinner inspired by the flavours of France. Simple and summery, it's bursting with seasonal garden peas, fresh mint and a swirl of creamy crème fraîche.

1 rating


  • 2 rashers unsmoked back bacon
  • 300g diced chicken breast
  • 6 spring onions
  • 2 garlic cloves
  • ½ chicken stock cube
  • 200g peas in the pod
  • A few sprigs of mint, leaves only
  • 2 tbsp crème fraîche
  • Cooked basmati rice or crusty bread, to serve

Prep: 15 mins | Cook: 30 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Put a deep frying pan on a medium-high heat and add ½ 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. 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 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 2-3 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.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop