Dinner

Spring Chicken (Nigella) is for Dinner.

Spring Chicken (Nigella) takes 30 minutes to prepare.

Spring Chicken (Nigella) takes 120 minutes to cook.

Spring Chicken (Nigella) makes 4 servings.

The ingredients for Spring Chicken (Nigella) are:

8 x Chicken Thigh
Pancetta
1 stalk Celery - cut into 4 long ways and chop
1 Leek - cut into 4 long ways and chop
Fresh Tarragon
300g Frozen Peas
375ml Cider
Dijon mustard
Little gem lettuce (or similar)

Here is how you make Spring Chicken (Nigella):

Fry pancetta, add chicken and cook for 5 mnutes. Add leek, celery, garlic and half the tarragon. Add frozen peas. Add cider and enough water to cover. Cook for 1.5 - 2 hours. To serve, stir in a good tablespoon of dijon mustard, chop lettuce and sprinkle on top with reamining tarragon. Great served over cabbage, pasta or rice, or with new potato. Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user SUETEA.

The nutritional information for Spring Chicken (Nigella) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 347.4

• Total Fat: 10.2 g
• Cholesterol: 114.5 mg
• Sodium: 402.6 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 4.1 g
• Protein: 32.0 g