1 week Ago By Julia Busuttil Nishimura
I love this time of year. Herbs are abundant and fresh peas are tender and sweet. The new season brings with it anticipation of warmer weather and more opportunities to eat outside.
Inspired by the classic French style of cooking peas, I often make this simple, yet satisfying dish. Frozen peas are more than acceptable here, too, and my lettuce of choice is gem lettuce, which is robust enough to withstand a little cooking. This is a wonderful, one-pan dish, perfect for a weeknight meal or a weekend lunch.
For a creamy version, simply dollop some creme fraiche into the pan during the final few minutes of cooking. Ingredients 1.2kg skin-on, bone-in chicken thighs (chicken chops) sea salt and black pepper 2 tbsp extra virgin olive oil 1 tbsp unsalted butter 1 leek, white and light-green part thinly sliced 2 spring onions, finely sliced, green and white parts separated 4 garlic cloves, roughly chopped 125ml dry white wine 200ml chicken stock 3 gem lettuce hearts, quartered 250g fresh or frozen baby peas small handful of dill fronds, roughly chopped, plus extra to serve small handful of tarragon leaves, roughly chopped, plus extra to serve zest of a lemon crusty bread, to serve Method Season the chicken thighs well with salt and pepper.
Set aside. Heat the olive oil in a large, heavy-based braising pan (a low, wide saucepan) over a high flame. When hot, brown the chicken, skin-side down, for about 6 minutes or until golden.
Turn the chicken over and brown the other side for 2–3 minutes. Depending on the size of your pan, you may need to do this in batches. Set aside the chicken and pour out most of the oil, leaving just one tablespoon in the pan.
Reduce the heat to low and add the butter. When foaming, add the leek, the white parts of the spring onion and the garlic. Cook for 6–7 minutes or until softened.
Increase the heat to high and pour in the wine to deglaze the pan, scraping the bottom of the pan with a wooden spoon. Pour in the stock and bring to a simmer. Return the chicken to the pan, skin-side up, and reduce the heat to low-medium.
Cover with a lid and cook for 15 minutes. Add the lettuce and peas, using a wooden spoon to nestle them into the liquid. Return the lid to the pan and continue to cook for a further 6–8 minutes or until the chicken is cooked through and the lettuce has wilted.
Add the herbs, the green part of the spring onions and the lemon zest, again nestling them into the liquid, and cook for just one more minute. Serve with plenty of crusty bread to mop up the juices..
