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Braised Chicken Thighs with Petits Pois à la Française
Ingredients
Serves 4
For the Braised Chicken Thighs:
- 8 bone-in, skin-on Soanes chicken thighs
- ¼ tsp salt, pinch of pepper 2 tbsp olive oil
- 2 tbsp butter
- 75g bacon lardons
- 1 onion, finely chopped
- 2 cloves garlic, sliced
- 1 celery stalk, diced
- 2 sprigs fresh thyme 1 bay leaf
- 300ml chicken stock 125ml dry white wine Chopped mint, for garnish
For the Petits Pois à la Française:
- 300g fresh or frozen petits pois
- 2 little gem lettuces, shredded
- Salt and pepper (to taste)
Method
1. Preheat the oven to 180°C (350°F).
2. Season the chicken thighs with salt and pepper on both sides.
3. Heat olive oil in a large ovenproof pan over a medium-high heat. Add the chicken thighs, skin-side down, and cook for 5 – 6 minutes per side until golden brown.Remove the
chicken from the pan.
4. In the same pan, add the butter, bacon lardons, onion, garlic and celery. Cook for 4 – 5 minutes until the vegetables are softened and the bacon is well cooked.
5. Return the chicken to the pan. Add the fresh thyme sprigs, bay leaf, chicken stock and dry white wine. Bring to a simmer.
6. Cover the pan with a lid or foil and transfer it to the preheated oven. Cook for 45 minutes or until cooked through. Remove the chicken thighs and set aside on a plate to rest.
7. Add the petits pois to the saucepan and cook for 2 – 3 minutes or until they are tender. Stir in the shredded lettuce, cook for 1 minute and check the seasoning. Garnish with mint.
8. Serve one to two chicken thighs on top of the Petits Pois à la Française.
