Creamy Chicken Traybake With Rosemary, Smoky Bacon & Peas

Mon, 17 June 2019

Serves 6

Ingredients

• 2 tbsp oil
• 6 chicken fillets
• Salt and pepper
• 30g dijon and 30g wholegrain mustard
• 10 sprigs rosemary
• 8 cloves garlic
• 250g smoked streaky bacon
• 1kg waxy baby potatoes
• 200mls chicken stock
• 250ml light cream
• Fresh summer peas

 

Method

1. Preheat the oven to 180?.
2. Wash the potatoes and cut into cubes. Pop the peas our of their pods. Pat dry the chicken with kitchen paper. Dice the streaky bacon.
3. Chop 5 sprigs of rosemary into tiny pieces. Finely dice the garlic. Combine the rosemary, mustard, garlic and oil in a dish. Allow the chicken to marinade.
4. Heat up a griddle pan and brown the chicken 5 mins.
5. Transfer to a baking tray. Sprinkle in the bacon. Add in the potatoes. Lay in the sprigs of rosemary.
6. Make up the chicken stock and pour over.
7. Bake for 40mins until its is golden and bubbling. Take out and add in the peas and cream. Bake for another 10 minutes.
8. Serve with a simple rocket and parmesan salad.
9.