In a large frying dry fry the bacon over a medium hear for 3 mins until the fat is released and bacon is golden. Transfer bacon into a small bowl leaving the fat in the pan. Add the chicken and brown for 4 mins per side.
Push the chicken to one side of the pan and tip in the garlic and spring onions cooking for about 30 secs, until the spring onion stalks and bright green. Pour in the chicken stock, return the bacon to the pan cover and simmer for 15 minutes.
Increase heat to pan and tip in the peas and lettuce and cook for 4 minutes, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through and stir in crème fraiche just before serving.