This is a lovely, fresh, low-calorie chicken recipe to welcome in the spring.


  • 2 rashers of lean, unsmoked bacon, chopped
  • 4-5 shallots, either left whole, or chopped in half
  • 2 chicken breasts, chopped into bite-size strips
  • 1 baby leek, sliced
  • a splash of white wine (optional)
  • 150ml chicken stock
  • 100g frozen petits-pois
  • 1 baby gem lettuce, finely sliced

Heat the oven to 200C.

Dry fry the bacon in a non-stick oven-proof dish for about a minute, then remove from the pan. Add the chicken and shallots and allow to brown. If you like you could add a splash of white wine here, allow to reduce, then add the leeks and the chicken stock. Return the bacon to the dish.

Put in the oven for 25 minutes. Then add in your frozen peas and allow to cook for another four minutes.

Just before you are ready to eat, add the sliced lettuce.

We served with brown basmati rice.