Springtime Chicken with Pancetta & Peas

1.	Put a medium pan of water with ½ tsp salt over a high heat and bring to the boil. Slice the potatoes in half lengthways (no need to peel), then prep the spring onions and garlic.
2.	Put a non-stick frying pan over a medium heat with 1 tsp olive oil. Once it’s hot, cook off the pancetta until crispy around the edges, 4–5 mins. Remove it from the pan and put it in a bowl, leaving the fat in the pan.
3.	Coat each chicken thigh thoroughly in a quarter of the cornflour, ¼ tsp salt and a few grinds of black pepper. With the (now empty) pancetta pan still over a medium heat, lay in the thighs and cook for 4 mins on each side.
4.	Move the chicken to one side of the pan and add in the garlic and the spring onions. After 30 seconds add the ½ chicken stock cube with 150ml boiling water. Bring this to the boil and give everything a good stir.
5.	Add in your pancetta and let the whole thing simmer over a medium–low heat with a lid on for 15 mins. Now you can get cracking with the potatoes.
6.	Add the potatoes to your boiling water and boil for around 10–15 mins. They’re done when you can easily slip a knife through them. Once they are ready just drain them, ready to serve.
7.	Finally, remove the lid from the chicken and add in the frozen peas for a few mins. Take the pan off the heat and leave to rest for a few mins before stirring through the crème fraîche. Serve your chicken and creamy sauce over your potatoes and get stuck in.