Nigella Spring Chicken​​​ Recipe

This delicious Nigella Spring Chicken recipe is a simple, hearty meal perfect for spring. With tender chicken thighs, crispy pancetta, and a creamy mustard sauce, it’s full of fresh flavors. The addition of peas and lettuce makes it light yet satisfying, and you can easily swap ingredients based on what you have at home.

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