SparkPeople Advertisers Keep the Site Free

3 of 5 (2)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 348.2
  • Total Fat: 15.8 g
  • Cholesterol: 88.0 mg
  • Sodium: 961.7 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 26.7 g

View full nutritional breakdown of Spring Chicken calories by ingredient
Report Inappropriate Recipe

Spring Chicken

Submitted by: HESMYWATERMELON

Introduction

Nigella Lawson's Spring Chicken form her Kitchen Cookbook.
1 Serving = 2 thighs.
Recipe includes skin on for thighs. Take skin off if you wish but leave the bone in.
Nigella Lawson's Spring Chicken form her Kitchen Cookbook.
1 Serving = 2 thighs.
Recipe includes skin on for thighs. Take skin off if you wish but leave the bone in.

Number of Servings: 6

Ingredients

    1 teaspoon vegetable oil
    140g pancetta cubes or streaky bacon chopped into pieces
    12 chicken thighs
    1 leek, cleaned and quartered
    1 stick celery, quarterd lengthwise and finely chopped
    3 cloves garlic, peeled and chopped
    2 teaspoons tarragon
    1 teaspoon of salt
    good grinding of white pepper (regular if that what you have)
    500ml bottle of dry alcoholic cider
    300g of frozen peas (petit pois if available)
    1 tbsp dijon mustard
    2 cups of romaine lettuce shredded (or 2 little gem shredded)

Directions

1. Heat the oil in a large, wide casserole that has a lid. Add the bacon/pancetta cubes and cooking until they give off juices an become coloured

2. add chicken thighs (skin side down) tossing bacon/pancetta over the meat (to stop bacon burning and create space). cook for about 5 min over medium heat

3. turn the thighs over and tip in the prepared leek, celery and garlic. season with salt and pepper and tarragon, stir everything around, and let cook for another 5 min

4. Pour in the cider, then sprinkle in the frozen peas. bring the pan to the boil then cover and turn down to a very gentle heat and cook for 40min. check after 30min though, to see if the chicken is cooked through. If you HAVE used boneless thighs- 20min will be enough.

5. Remove the lid, stir in the mustard, then toss in the shredded lettuce over the chicken, letting it wilt in the hot sauce for a couple of minutes.

6. Scatter on some fresh tarragon if you have it, and tae the pot to the table with pride!

1 Serving= 2 thighs

Number of Servings: 6

Recipe submitted by SparkPeople user HESMYWATERMELON.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Have made this and like most of Lawson's recipes, it's excellent. - 11/14/10

    Was this review helpful?   yes  No