 Level |
Medium
|
 Serves |
4
|
|
Bites
|
0.5
|
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.
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