Chicken With Creamy Pea And Pancetta Sauce

• 2 tbsp olive oil
• 4 None chicken legs
• 2 None shallots, finely chopped
• 1 clove garlic, minced
• 3.5 oz pancetta, finely chopped
• 1/2 cup dry white wine
• 1 1/4 cups heavy cream
• 2 oz frozen peas
• 1 tbsp coarsely chopped fresh tarragon

1. Heat 1 tbsp oil in a large frying pan over medium-high heat. Cook chicken, turning occasionally, for 20 mins, or until cooked through. Remove chicken from pan and cover to keep warm.
2. Add remaining oil to pan and reduce heat to medium. Cook shallots, garlic and pancetta, stirring, until pancetta is browned. Deglaze pan with wine. Bring to a boil then reduce heat and simmer for 2 mins, or until mixture reduces by 1/2. Add cream and peas. Bring to a boil then reduce heat and simmer for 4 mins, stirring occasionally. Add tarragon and simmer for 2 mins.
3. Serve chicken drizzled with sauce.

olive oil, chicken, shallots, clove garlic, pancetta, white wine, heavy cream, frozen peas, tarragon

Taken from recipes-plus.com/api/v2.0/recipes/34727 (may not work)