Fry the bacon lardons without any fat for about 5-8 min in a large deep pan. In that time prepare the vegetables. Cut the spring onions and gem lettuce roughly. Cut the garlic in small dices. Half the mangetouts ( or green beans, depends on what you use )
Season the chicken with your meat seasoning mix. Alternatively you could use just paprika, salt and pepper
Add the chicken thighs to the big pan and fry it in the grease of the lardons. Brown the chicken 5 min each side
Add in the spring onions and garlic and fry for another minute. Prepare in that time the chicken stock
Pour in the broth, cover and simmer for 25 min
Add now the other vegetables to the pan. And cook covered for 5 min or until the peas are soft
Stir in the mustard and sugar until combine
Stir in the crémè frîachè until smooth. If you like your sauce a bit thicker mix 1tbsp of flour with 2tbsp of cold water until it’s not lumpy and mix it in the sauce to thicken it
Serve the chicken in mustard cream with some crunchy bread, potatoes, rice or some pasta.