Chicken With Peas, Sage and Bacon

Let me transport you to France, where sauces are royalty in the kitchen.

This sauce with roasted chicken is the perfect mid-week dinner for your family. With a few ingredients, the oven does it all, and the sauce is done at the last minute.

Savory and rich in flavor from the bacon and cream. Add a hint of sweetness to it with the peas.

The white wine brings together a beautiful savory flavor.

This chicken with peas, sage, and bacon is a beautiful two-part recipe: roasted chicken thighs and peas, sage, and bacon sauce. 

This French sauce does not take long to prepare, giving you much flexibility when roasting your chicken. 

However, make it at the last minute as the cream tends to harden, and you want it a bit runny.

In this Article

Cooking tips and step-by-step instructions to create this excellent chicken recipe

Super easy to prepare and the oven does all the heavy lifting.

Start with the chicken.

• I always like to remove extra fat, but I do not separate the skin from the flesh so your chicken will not dry out while roasting. 
• Place your chicken thighs skin side up on an ovenproof dish.
• Season abundantly with salt and pepper.
• Drizzle with olive oil and bake in the preheated oven.

While the chicken is roasting, start working on your cream sauce.

• Finely slice the shallots and smash your peeled garlic.
• Slice the bacon into thin strips.
• Saute your shallots, bacon, and garlic in a high-side pan. You want to ensure your cream, wine, and peas will fit.
• Once the bacon is crisp, add the white wine, always in the middle of the pan, and lower your heat while pouring. Deglaze your pan with the help of a spatula.
• Reduce the wine by half via a gentle simmer.
• Add the heavy cream and the peas and bring them back to a boil.
• Simmer while stirring. The heavy cream tends to boil over, and you want to have a watchful eye over it. 
• Add the sage at the end of cooking and simmer for another two minutes. 

Is it ok to cook with wine when served to children?

This question is often asked, and my answer is: Yes! 

The wine, while cooking, will evaporate and will leave behind its essence of it.

This essence or flavor not only has no alcoholic content, but it will give all your ingredients that wonderful, rich flavor.

Can I make this dish ahead of time?

Yes, you can. The chicken can be roasted at any given time. The sauce is to be prepared at the last minute.

Warm your chicken and prepare the sauce and serve at the last minute. That easy.

Other uses for this pea, sage, bacon sauce

An easy sauce that goes perfectly with your roasted chicken, as in this recipe, as well as over mashed potatoes or a simple omelet.

Want to be creative? Enjoy it with a poached egg as something new and exciting. 

Leftovers ham? Warm the ham and make this sauce, and you have a new recipe altogether for dinner.

Substitutions and variations

You can also use chicken breasts, although you must adjust the cooking time as they will cook slower.

Do, however, level the skin on as it creates a great crust and prevents the chicken from drying. 

Shallots can be substituted with yellow onion, finely chopped.

If sage is unavailable, oregano and rosemary will work beautifully here.

Due to the strength of oregano and rosemary, I strongly recommend using half of a teaspoon. 

Terragon is excellent, too, giving it a rich flavor.

Pancetta can replace bacon.

What to serve with your chicken with peas, sage, and bacon?

• Orzo pasta is always my go-to when I have sauces, and orzo has the propensity to absorb all sauce.
• Couscous is another favorite and a super easy side to serve along.
• Of course, as French, Butter Lettuce with Shallots Vinaigrette will keep it as light fare. 

Storage and reheating options

This wonderful dish will store well in the refrigerator in an airtight glass container for several days.

To reheat it, you can use the oven or the stove. Please bring it back to room temperature and either:

• Reheat it via the oven at 320F for 15 minutes. Add some cream to the sauce so as not to dry out.
• On the stovetop. Make sure to add more cream so it will not dry out.
• Cover and warm over medium-low heat. 

Equipment needed to make this recipe.

Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.

Originally published on January 19, 2020.