Braised Crispy Chicken Thighs with Spring Onions, Baby Gem and Peas

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


  1. Heat the oil in a large high-sided frying pan over a high heat. Add the bacon and fry until crisp.
  2. Then add the chicken thighs and fry on each side until they are also golden and crisp.
  3. Add the butter and allow it to foam, then stir in the lemon zest and fry it in the butter.
  4. Pour in the wine and allow to sizzle for about 30 seconds before adding the thyme sprigs and chicken stock.
  5. Add the peas to the liquid and then nuzzle in the spring onions and Baby Gem lettuce.
  6. 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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