
By nigella.com
Spring Chicken
This is really a tweaking of a fairly traditional rabbit recipe. The chicken is easier to come by in a supermarket, though, and more likely to please generally. You can leave the skin on or off the thighs, as you wish, but I think it’s important that the bone be left in. This is just my preference (I think it boosts flavour) but bear in mind that this is a pretty easy-going recipe, and you could use thigh fillets if that’s easier, or indeed — at the other end of the spectrum — a whole chicken, portioned.
Updated at: Sun, 23 Mar 2025 19:02:37 GMT
Nutrition balance score
Good
Glycemic Index
29
Low
Glycemic Load
5
Low
Nutrition per serving
Calories1126.3 kcal (56%)
Total Fat77.3 g (110%)
Carbs18 g (7%)
Sugars4.9 g (5%)
Protein75.3 g (151%)
Sodium1680.2 mg (84%)
Fiber4.9 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 teaspoonvegetable oil

140 gramspancetta cubes
or lardons or chopped bacon

12chicken thighs
bone in, with or without skin

1leek
cleaned, quartered lengthwise then finely sliced

1 stickcelery
quartered lengthwise then finely sliced

3cloves garlic
peeled and chopped

2 teaspoonsdried tarragon

1 teaspoonsea salt flakes
or 1/2 teaspoon pouring salt

white pepper
good grinding

500 millilitresdry cider

300 gramsfrozen petits pois

1 tablespoondijon mustard

2little gem lettuce
cut into strips or roughly shredded

2 tablespoonsfresh tarragon
chopped
Instructions
View on nigella.com
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