True comfort food in a matter of minutes; that's what this dish is all about. Crispy chicken in a white wine sauce with wonderful braised greens and a pop of zesty citrus freshness; it really doesn't get better than that for a speedy midweek supper.


  • 1 tblsp olive oil
  • 100g smoked streaky bacon, roughly chopped
  • 6–8 boneless chicken thighs, with skin on
  • 1 tblsp butter
  • Grated zest of 1 lemon
  • 75ml white wine
  • A few thyme sprigs
  • 50ml chicken stock
  • 200g frozen peas
  • 6 spring onions, trimmed and sliced in half
  • 4 Baby Gem lettuce, sliced in half


  • Heat the oil in a large high-sided 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 butter and allow it to foam, then stir in the lemon zest and fry it in the butter.
  • Pour in the wine and allow to sizzle for about 30 seconds before adding the thyme sprigs and chicken stock.
  • Add the peas to the liquid and then nuzzle in the spring onions and Baby Gem lettuce.
  • Cover with a lid and cook for about 10 minutes until the chicken is cooked through. Serve straight away as it is or with a little rice to stretch the meal.

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