The Hairy Bikers' chicken with peas and bacon

Last time we caught up with Si and Dave - also known as the Hairy Bikers - they revealed the secrets to their slimmed-down physiques. And tonight, they're back with a brand new TV show - a worldwide quest to discover the best chicken in the land.

They pair whip up one of their favourites for our lunch, chicken with peas and bacon.

Serves: 4

Ingredients

1 tbsp olive oil150g Unsmoked bacon lardons8 chicken thighs, bone in and skin on15g butter2 leeks, cut into roundsA few slender baby carrots, green tops attached, if possible2 garlic cloves, finely chopped1 sprig of tarragon1 sprig of thyme100ml white ine250ml chicken stock200g frozen peas75ml creme freshFinely chopped parsley, to serve (optional)Sea salt and freshly ground black pepper

Method

Heat the olive oil in a large casserole dish or a frying pan with a lid. Add the bacon and fry it until crisp. Remove the bacon from the pan with a slotted spoon and set it aside.

Add the chicken thighs to the pan, skin-side down. Fry them over a medium heat for at least 10 minutes until the skin is crisp and brown, then turn them over and fry for a couple of minutes on the other side. Remove the chicken from the pan and set it aside.

Spoon off any excess fat from the pan and discard it, then add the butter. When it has melted, add the leeks, carrots and garlic. Turn them to coat them in the butter, then add the tarragon and thyme. Turn up the heat, pour in the white wine and when it’s bubbled up a bit, pour in the chicken stock and add the peas. Season with salt and pepper.

Return the chicken to the pan, skin-side up. Partially cover the pan, then leave to simmer gently for about 30 minutes, by which time the vegetables should be tender and the chicken cooked through. Put the bacon back in the pan and stir in the creme fraiche. Simmer for a few more minutes until the sauce has thickened slightly, garnish with parsley if you like and serve.