Nigella Spring Chicken​​​ Recipe

This easy and delicious spring chicken recipe from Nigella Lawson is a perfect one-pot meal. Packed with tender chicken, crispy pancetta, and a creamy cider sauce, it’s a comforting and flavorful dish. You can easily swap in common ingredients, making it a versatile, quick, and nutritious option for any day.

Ingredients Needed:

• 1 teaspoon vegetable oil
• 140 g pancetta cubes, lardons, or chopped bacon
• 12 bone-in chicken thighs (with or without skin)
• 1 leek, cleaned, quartered lengthwise, then finely sliced
• 1 celery stick, quartered lengthwise, then finely sliced
• 3 cloves garlic, peeled and chopped
• 2 teaspoons dried tarragon
• 1 teaspoon sea salt flakes or ½ teaspoon pouring salt
• Freshly ground white pepper, to taste
• 500 ml dry cider
• 300 g frozen petit pois (small peas)
• 1 tablespoon Dijon mustard
• 2 little gem lettuces, cut into strips or roughly shredded
• 2 tablespoons fresh tarragon, chopped

How To Make Spring Chicken?

1. Brown the pancetta: Heat 1 teaspoon vegetable oil in a large casserole pot with a lid. Add 140 g pancetta and cook until it begins to release juices and color.
2. Brown the chicken: Place 12 chicken thighs (skin-side down if using skin-on) into the pot, arranging the pancetta over the meat. Cook for about 5 minutes over medium heat.
3. Add vegetables and seasonings: Turn the chicken over, then add sliced leek, celery, and garlic. Season with 2 teaspoons dried tarragon, 1 teaspoon sea salt, and white pepper. Stir and cook for another 5 minutes.
4. Add cider and peas: Pour in 500 ml dry cider, then add 300 g frozen peas. Bring to a boil, then cover and reduce to a gentle simmer. Cook for 40 minutes (check after 30 minutes for doneness). For boneless chicken, cook for only 20 minutes.
5. Add mustard and lettuce: Remove the lid, stir in 1 tablespoon of Dijon mustard, then add shredded lettuce. Let it wilt in the sauce for a few minutes.
6. Garnish and serve: Sprinkle 2 tablespoons fresh tarragon on top and serve straight from the pot.

Recipe Tips:

• Brown the Pancetta Well: Take time to brown the pancetta thoroughly in the oil before adding the chicken. This step brings out a deep, rich flavor that enhances the entire dish.
• Don’t Skip the Skin: If using skin-on chicken thighs, cook them skin-side down first. This helps the fat render out, making the chicken juicy and adding extra flavor to the sauce.
• Slice Leeks and Celery Thinly: Make sure the leeks and celery are finely sliced. Thin slices cook more evenly and blend smoothly into the sauce for the perfect texture.
• Use Dry Cider, Not Sweet: Choose a dry cider for this recipe; a sweet cider could overpower the savory flavors and make the dish taste overly sugary.
• Add Lettuce at the End: Stir in the lettuce at the very end, just before serving, to keep it crisp and prevent it from getting too soft or mushy.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the chicken to room temperature, then store it in an airtight container in the fridge for up to 1 day.
• Freeze: After cooling, freeze the chicken in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight.
• Reheat: Heat the chicken in a pan over low heat, adding a bit of water or broth for moisture. Heat for about 10 minutes.

Nutrition Facts:

• Calories: 348.2 kcal
• Total Fat: 15.8 g
• Saturated Fat: 5.1 g
• Cholesterol: 88.0 mg
• Sodium: 961.7 mg
• Potassium: 505.0 mg
• Total Carbohydrate: 16.1 g
• Dietary Fiber: 2.8 g
• Sugars: 3.3 g
• Protein: 26.7 g

Try More Nigella Lawson Recipes:

• Nigella Chicken Tagine ​Recipe
• Nigella Coronation Chicken ​Recipe
• Nigella Chicken Puttanesca ​Recipe