1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.40 out of 5)
Not cold pizza again. Add some zing and savoriness to dinnertime tonight. Creamy chicken and bacon to the rescue. Let’s eat. photo and credit:
  • 2 tablespoons extra virgin olive oil
  • 1 pound chicken thigh filets
  • 1 yellow onion, chopped
  • ½ cup bacon, chopped
  • 3 garlic cloves, crushed
  • 1 ¼ cups heavy cream
  • 1 chicken stock cube, crumbled
  • ⅓ cup grated parmesan
  • ½ cup frozen peas
  • ½ cup baby spinach
  • 1 teaspoon grated lemon rind
  • Crusty bread, to serve
  • Heat half the oil in a FIREDISC® cooker over medium-high heat. Add chicken. Cook, turning, for 5 minutes or until golden and browned. Transfer to a plate.
  • Add remaining oil to FIREDISC. Add onion and bacon. Cook, stirring, for 5 minutes or until the onion softens and the bacon is golden. Add garlic.
  • Cook, stirring, for 30 seconds or until fragrant. Transfer ¼ of the bacon mixture to a bowl. Cover to keep warm. Return chicken FIREDISC with the cream, stock, parmesan, and 1 ⅓ cups water.
  • Bring to a boil. Reduce heat to medium. Simmer, uncovered, stirring, for 10 minutes or until the chicken cooks through and the sauce has thickened. Stir in peas and spinach.
  • Cook for 1 to 2 minutes or until heated through. Remove FIREDISC from heat. (You can place it on a large metal or wooden trivet.)
  • Stir in lemon rind. Season with salt and pepper. Sprinkle with reserved cooked bacon.
  • Serve with crusty bread.
  • NOTE: Adjust cooking temperature if any stage of this recipe goes too fast or gets too hot. Turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.