Honey Mustard Chicken with Peas & Pancetta

Pat the chicken skin dry with a paper towel and season with salt. Pop in the fridge for 15 mins.

Finely chop the shallot and garlic. Add a splash of olive oil to a cold, heavy-bottomed frying pan. Add the chicken, skin side down, and turn on the heat to medium. Cook the chicken for about 15 mins until the skin is deeply golden, then flip and cook for another 2 mins until cooked through. Remove to a plate and drain the fat to a bowl (you can use this in another recipe).

If your pancetta isn’t already diced, cut it into small pieces. Reduce the heat to low-medium and add the pancetta. Cook gently until the fat has rendered and the bacon is crispy. Remove from the pan, leaving about 1 tbsp of fat behind.

Add the shallots and garlic to the pan and cook for 5 mins until softened. Add the wine (this is optional so leave it out if you prefer) and leave to reduce. Add the stock and bring to a simmer, then add the cream. Simmer for 5 mins.

Add the honey, both types of mustard and frozen peas and cook for another 3 mins. Mix well and season with salt and pepper to taste (it will already be salty from the pancetta).

Stir in most of the tarragon, keeping a few leaves back for garnish. Add the chicken thighs back into the pan and coat with the sauce.

Divide between plates and garnish with the remaining tarragon. Serve with your carb of choice (rice or mash are perfect).