Chicken With Peas, Sage and Bacon

  • 35 mins total
  • 5 mins prep
  • 30 mins cook
  • serves 4 people
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How do you like your chicken? I am always in the quest for a great recipe.  With winter very mild here in the South West, the warmth and rich winter fare is not so present in our dinner table.  However, this recipe can transport to that cold weather vibe.

An easy sauce that goes perfectly with chicken, mashed potatoes and even poached egg as something new and exciting.  Do, however, make it at the last minute as the cream as a tendency to harden and you want it a bit runny. Delicious either way.

Giangi's Kitchen Signature
Nutrition Facts
Chicken With Peas, Sage And Bacon
Amount Per Serving
Calories 917 Calories from Fat 666
% Daily Value*
Fat 74g114%
Saturated Fat 30g188%
Cholesterol 348mg116%
Sodium 250mg11%
Potassium 680mg19%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 45g90%
Vitamin A 1610IU32%
Vitamin C 12.1mg15%
Calcium 95mg10%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.
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Chicken With Peas, Sage And Bacon

  • 35 mins total
  • 5 mins prep
  • 30 mins cook
  • serves 4 people

Ingredients

Original recipe yields 4 servings

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  • 1 tablespoon olive oil
  • 2 shallots finely sliced
  • 1 garlic clove smashed
  • 3/4 cup white wine
  • 1 1/3 cup heavy cream
  • 3/4 cup frozen peas
  • 1 tablespoon chopped sage
  • 8 chicken tights, bone and skin on
  • 6 ounces bacon

Instructions

  1. Preheat oven at 350F.

  2. Remove all the extra fat from the chicken and place skin up in an ovenproof dish. Salt and pepper abundantly and sprinkle a bit of olive oil over the chicken. Bake in a hot oven for 30 minutes. 

  3. In a large with high side pan, add the olive oil and sauté the shallots, bacon, and garlic. Stir regularly. When the bacon is cooked to crisp add the wine and bring it to a boil. Lower the heat and simmer for 2 minutes and reduce to half.

  4. Add the heavy cream and peas. Bring back to a boil before lowering the heat to a simmer. Simmer for 4 minutes stirring occasionally. Add the sage and cook at low heat for another 2 minutes. 

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Comments (2) Post a Reply

  1. Rebecca says:

    I didn’t see bacon in the list of ingredients only in the instructions. I added 1/2 pound chopped bacon to the shallots and garlic. I also added garlic pepper to the sauce. It tasted a bit bland.

    1. Giangi Townsend says:

      Thank you, Rebecca, to bring that up to my attention. I have correct it. I am glad you seasoned it to your liking. That is what cooking is all about, playing with flavors.
      Thank you for reading my blog.
      Giangi

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