2 tablespoons extra virgin olive oil
500g chicken thigh fillets
1 brown onion, finely chopped
125g middle bacon rashers, trimmed, chopped
3 garlic cloves, crushed
300ml Bulla Cooking Cream
1 Massel chicken stock cube, crumbled
1/3 cup finely grated parmesan
1/2 cup frozen peas
60g baby spinach
1 teaspoon finely grated lemon rind
Crusty bread, to serve
- Heat half the oil in a large frying pan over medium-high heat. Add chicken. Cook, turning, for 5 minutes or until golden and browned. Transfer to a plate.
- Add remaining oil to pan. Add onion and bacon. Cook, stirring, for 5 minutes or until onion softens and bacon is golden. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Transfer 1/4 of the bacon mixture to a bowl. Cover to keep warm.
- Return chicken to pan with cream, stock, parmesan, and 1 1/3 cups water. Bring to the boil. Reduce heat to medium. Simmer, uncovered, stirring occasionally, for 10 minutes or until chicken is cooked through and sauce has thickened.
- Stir in peas and spinach. Cook for 1 to 2 minutes or until heated through. Remove pan from heat. Stir in lemon rind. Season with salt and pepper. Sprinkle with reserved cooked bacon. Serve with crusty bread.