Ingredients:
4 slices back bacon, chopped
1 onions, finely chopped
2 cloves garlic, sliced
3 tablespoons olive oil
750 g chicken thighs, with bone
1 chicken stock cubes
1/2 lemons, juiced
500 g baby carrots
200 g frozen peas
salt and pepper, to taste
flour, for dusting
Directions:
Heat about a tablespoon of oil in a large pan and add the onion, garlic and bacon.
Saute for a few minutes and then season with salt and pepper, to taste.
Cook for about ten minutes total, until the bacon is crisp and the onions soft.
Meanwhile, dredge the chicken pieces with flour, shaking off any extra.
Heat the remaining oil in a frying pan and brown the meat all over, setting it aside on a plate as you go.
Boil a pan of water and then cook the carrots for a couple minutes.
Drain.
Dissolve the chicken stock in 500ml boiling water and stir in the lemon juice.
Add the chicken to the onion mixture and then add about a third of the stock into the pot and stir to loosen the flour from the chicken as the stock comes back to a boil.
Keep stirring as the stock thickens and then add the rest of the stock and the carrots.
Return to a boil, then lower the heat, cover and simmer for 15 minutes.
Take the lid off, add the peas and cook for a couple more minutes.
Season to taste and serve immediately.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.