Braised Chicken With Baby Gem Lettuce
This warming Braised Chicken with Baby Gem Lettuce will see you all the way through to Spring.
- 2 tsp olive oil
- 100g lean bacon roughly chopped
- 6–8 boneless chicken thighs, with skin on
- Grated zest of 1 lemon
- 100ml white wine
- Fresh thyme sprigs
- 50ml chicken stock
Spray the low cal oil in a large frying pan over a high heat.
Add the bacon and fry until crisp.
Then add the chicken thighs and fry on each side until they are also golden and crisp.
Add the lemon zest and fry off for a few minutes.
Pour in the wine and allow to sizzle for about 30 seconds before adding the thyme sprigs and chicken stock.
Add the peas, carrots, scallions and Baby Gem lettuce to the liquid.
Cover with a lid and cook (or tin foil if you don’t have a lid) for about 10 minutes until the chicken is cooked through.
Serve while hot.