Recipe
Spring Chicken with Braised Lettuce and Peas
1 hour
Ingredients
| 8 | chicken thighs, skin on, bone in |
| 2 | sprigs of thyme |
| 2 tbsp | Olive oil |
| 8 | spring onions, sliced |
| 2 | garlic cloves, peeled and sliced |
| 30ml | dry sherry (optional) |
| 650ml | hot reduced salt chicken stock |
| A knob of butter | |
| 4 | little gem lettuces, halved lengthways |
| 250g | fresh peas (or frozen, defrosted) |
| A squeeze of lemon juice | |
| Crusty bread, to serve |
Summary
Main Benefits
Method
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Step 1
Rub the chicken with the thyme sprigs, a glug of oil, and seasoning.
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Step 2
Heat a large casserole dish over a high heat and sear the chicken thighs, skin-side down, for 5 minutes, until they’re lovely and golden.
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Step 3
Turn them over, reduce the heat to medium, then add the spring onion and garlic. Sauté for 5 minutes, then add the sherry and cook for 1 minute.
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Step 4
Pour the hot chicken stock into the dish, bring to a simmer, then cover and cook for 30 minutes, until the chicken is cooked and tender.
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Step 5
Stir in the butter, baby gems and peas, and continue to simmer for 10 minutes until soft. Add the lemon juice and season. Divide between bowls, and serve with bread.
