Poultry Recipes | Pan-Fried Chicken | Red Tractor

Poultry Recipes

Pan-fried Chicken with Lettuce, Peas and Bacon

This delicious meal has the advantage of being cooked in one pan – as well as being packed full of bright flavours and, of course, Red Tractor ingredients.

The Red Tractor scheme covers standards of hygiene, animal welfare and the environment amongst other things. The Red Tractor logo on pack means your food or drink has met these responsible production standards and is fully traceable back to independently inspected farms in the UK.

Serves: 4


  • 1 Red Tractor free-range chicken, cut into eight pieces – or use thigh or breast portions
  • 1 tbsp Red Tractor rapeseed oil
  • 4 thick smoked Red Tractor back bacon slices
  • Bunch of Red Tractor spring onions, chopped to 2cm lengths (white and green parts)
  • 2 garlic cloves, thinly sliced
  • 450ml chicken stock, hot
  • 200g Red Tractor shelled peas
  • 3 little gem lettuces, roughly chopped
  • 15g salted butter
  • Squeeze of lemon juice from half a lemon
  • Salt and pepper


  1. Season the chicken pieces with salt and pepper. Set a large frying pan over a medium-high heat. Add the rapeseed oil and fry the chicken pieces, skin-side down, for five minutes, until the skin is beginning to turn golden brown. Then turn the heat down and cook for a further 20 minutes.
  2. By now the skin should be quite crispy and there should be a lot of fat in the pan. Carefully remove the chicken from the pan and place it on a baking sheet or in a bowl. Cover and keep warm.
  3. Remove and discard most of the fat from the pan. Cut the bacon into small pieces and fry it until it begins to colour. Turn the heat right down and add the spring onions. After two minutes, add the garlic. Stir for 30 seconds as the onions and garlic cook, then pour in the stock. Careful, it will bubble and possibly spit!
  4. Bring to the boil and scrape the bottom of the pan - those crusty brown bits will make your sauce delicious!
  5. Cook for a few minutes until the sauce starts to thicken slightly, then add the peas and lettuce and the chicken pieces. Return to the boil and simmer until the peas are cooked and the chicken is piping hot. Just before serving, add the butter and a squeeze of lemon juice.
  6. Season to taste and serve.
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