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Meat, Classics and bistro fare

Chicken with Peas and Bacon Lardons

Chicken with peas and bacon lardons is a one-pot braise for 4 people, ready in 55 minutes, easy to make, for €2.90 per serving. The key to getting it right is the cooking order, the bacon and chicken brown first, then the peas go in at the very end so they stay tender and bright green.

Tonight, chicken simmered in a pot with peas, bacon lardons, and spring onions, a real taste of spring.

Chicken with Peas and Bacon Lardons
Total time
55 min
Difficulty
Easy
Cost per person
€2.90
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Spring
The kids
They generally like it

This dish pairs tender braised chicken thighs with the sweet freshness of peas and the salty crunch of bacon lardons, which flavor the whole pot. Spring onions add a mild sweetness, and a splash of white wine lightens the sauce without weighing it down. It's a generous dish but not a fussy one, and it smells like spring the moment it starts to simmer.

This is the kind of recipe to make on a weeknight when you want something comforting without spending hours in the kitchen, or on a Sunday with the family and a loaf of crusty bread to mop up the sauce. Kids usually like the mild peas and the gentle flavor of the chicken, and adults appreciate how honest and simple the dish is. Mon Chou suggests this classic for days when you want real cooking without the hassle.

The ingredients

4 people

Butcher

  • Chicken thighs 4
  • Bacon lardons 150 g

Fruits and vegetables

  • Spring onions 6
  • Bay leaf 1 leaf

Pantry

  • Frozen peasoften in the pantry 500 g
  • Chicken brothoften in the pantry 20 cl
  • Dry white wineoften in the pantry 10 cl
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 4 slices

Allergens Gluten

The step by step recipe

  1. Brown the bacon lardons in the pot, then set them aside. 4 min

    No need for extra fat.

  2. Brown the chicken thighs in the fat left by the bacon. 8 min

    Skin side down, and leave it undisturbed.

  3. Add the spring onions, deglaze with the white wine, add the broth and bay leaf, then cover. 25 min

    Scrape up the browned bits from the bottom.

  4. Add the peas and bacon lardons back in, and continue cooking. 10 min

    Adjust the salt at the end, the lardons already bring some.

  5. Serve the chicken with the peas and bread to soak up the sauce.

    Serve straight from the pot.

Our tips to get it right

  • Pick chicken thighs with the skin on, it helps them brown well and flavors the fat you cook everything else in.
  • If you're using frozen peas, don't thaw them first, they'll cook perfectly when added straight from the freezer at the end.
  • Taste the sauce before adding more salt, the lardons and broth already bring plenty.

The variations

  • Swap the chicken thighs for boneless thighs, they'll cook a bit faster.
  • For a vegetarian version, skip the chicken and bacon, double the peas, and add pan browned mushrooms for a savory depth.
  • For busy kids' dinners, blend a small ladle of sauce with a few peas to thicken the dish and make it even more tender to eat.

What to serve it with

  • Crusty bread for the sauce
  • A simple green salad
  • Plain white rice

Storage

Chicken with peas keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months if cooled completely first. Reheat gently in a pot with a splash of water or broth to loosen the sauce.

Questions about this dish

Can I replace the white wine with something else?

Yes, use extra chicken broth or a little lemon juice diluted in water instead. The flavor will be simpler but the dish still works well.

Can I make this dish ahead of time?

Yes, cook the chicken through the simmering step and keep it in the fridge. Add the peas only when reheating so they stay tender and keep their color.

Are frozen peas just as good as fresh ones?

Frozen peas work very well here and are convenient year round. Fresh peas in season add a touch more sweetness if you want to use them instead.

How do I know the chicken is fully cooked?

The meat should pull away easily from the bone and the juices should run clear, not pink. After 25 minutes of simmering, the thighs are usually perfectly cooked.

How long does it take to make a chicken with peas and bacon lardons?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken with peas and bacon lardons?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken with peas and bacon lardons cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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