Peas with Roasted Peppers and Bacon

By DomesticMuse

Ingredients

• 1/4 pound thick-cut bacon (about 3 strips diced
• 1 shallot, minced
• 1/2 cup chicken stock
• 1 tablespoon dijon mustard
• 1 tablespoon chopped fresh thyme
• 1 medium roasted red pepper (homemade or store-bought),diced (I used homemade roasted, and I used 2)
• 1 pound frozen peas, thawed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

Directions: Cook the bacon in a large skillet over medium high heat till crispy, about 7 minutes. Remove the bacon using a slotted spoon and drain on paper towels. Reserve for garnish. Drain all but 1 tablespoon of bacon fat from the skillet. Add the shallots, and cook until tender, about 2 to 3 minutes. Add chicken stock, mustard, and thyme. Cook, uncovered, until stock has reduced by half, about 4 minutes. Add the peppers, peas, salt, and pepper. Stir to combine and until the peas are warmed through and the stock has evaporated, about 2 minutes. Transfer to serving platter or bowl, and sprinkle with the bacon.