Chicken with Creamy Bacon Sauce


Chicken with Creamy Bacon Sauce
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Main Course
Cuisine: Poultry
Servings: 2
  • 1 tsbp Olive Oil
  • 4 boneless Chicken Thigh fillets discard the skin before eating if you're watching the calories!
  • 2 cloves Garlic crushed
  • 200 ml Chicken stock
  • 4 strips Bacon cooked, fat drained off, and chopped into small chunks
  • 1 Lemon thinly sliced
  • 100 ml Crème Fraiche
  • 2 Spring Onions chopped
  1. Heat olive oil in a large skillet on medium-high heat. Generously season the chicken then place skin side down into the hot pan. Cover the pan then cook for about 5-7 minutes covered, without turning - check occasionally to make sure the skin is browning nicely. When it's crisp and golden remove chicken from the skillet.
  2. 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.
  3. Once that's warmed through put the chicken back into the pan and arrange a few lemon slices around each thigh. Bring to a simmer, cover and cook for 15-20 minutes until the chicken is cooked through.
  4. 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.
  5. 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.

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