450gm mashing potatoes
8 skinless, boneless chicken thighs
4 rashers, lean bacon, cut in matchsticks
1 clove garlic, crushed
8 large spring onions, sliced
250gm frozen peas
150gm mushrooms, chopped
300ml chicken stock
150ml dry white wine
1 Tblsp corn flour
1 Gem lettuce, roughly chopped
Method
Cook the potatoes in lightly salted boiling water until soft.
Drain and mash well.
Keep warm.
Spray a pan with non-stick cooking spray.
Dry fry the bacon and the chicken thighs, browning and sealing the chicken.
Add the onion and garlic and stir.
Pour in the stock and mushrooms.
Cover and simmer for 20 minutes.
Add the peas and lettuce and simmer for a further 5 minutes.
Mix the corn flour to a paste with the wine.
Add this to the pan and stir while the sauce thickens.
Serve the chicken with the mashed potatoes.
