Skillet Chicken with Peas, Leeks and Bacon

*Skillet Chicken with Peas, Leeks and Bacon*
Serves 4 generously

A delicious one pan entre that is filled with plenty of flavour.  Serve in bowls with rice or barley with  dollop of creme fraiche or yogurt for a real taste treat.

rapeseed oil for cooking
8 boneless, skinless chicken thighs, quartered
fine seasalt and coarse black pepper to taste
100g smoked bacon lardons (3 1/2 ounces)
4 baby leeks finely sliced
240ml warm chicken stock (1 cup)
60ml white wine (1/4 cup)
300g frozen baby peas (2 1/4 cups)
1/2 TBS grainy Dijon mustard
1 baby gem lettuce, shredded
a large handful of fresh tarragon,  chopped
a large handful of fresh parsley, chopped

Heat the oil in a large flame proof casserole dish, or a skillet with a lid over medium high heat.  Season the chicken with salt and black pepper.  Add to the pan in batches and brown all over, removing the pieces as they brown.  Add the bacon and cook until crispy.  Lower the heat and add the leeks and cook until they begin to soften. Return the chicken to the pan.  Pour over the warm chicken stock and white wine.  Stir together and bring to a simmer.  Cover and leave to simmer for about 10 minutes, stirring after five minutes.  Uncover and add the frozen peas.  Stir and cover.  Leave to simmer for a further 5 minutes.  The chicken should be cooked through by now.  Stir in the mustard, lettuce, tarragon and parsley.  Adjust seasoning as required. Cover and remove from the heat. Let stand for several minutes to wilt the lettuce and then serve immediately.