Spring Chicken with Braised Lettuce and Peas

1 hour


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


This comforting one-pot spring chicken dish  with braised lettuce and peas makes the perfect soft, nourishing meal that makes an excellent addition to a weight loss or bariatric diet plan. The chicken is seared to golden perfection then gently simmered until fork-tender in an aromatic broth infused with herbs, sherry, and chicken stock. In this spring chicken recipe, the skin-on thighs provide added flavor and satisfaction, while the peas and lettuce offer vitamins and minerals to meet your body’s nutritional needs after gastric sleeve surgery or gastric bypass surgery. Made with real, whole food ingredients, this chicken, peas and braised lettuce dish provides comfort along with the nutrition you need post-op. 

Prepare this homey chicken, peas and braised lettuce meal on your next day off so you have ready-to-eat portions waiting in the fridge to quickly reheat for dinner throughout the week. The tender vegetables and juicy chicken come together in a soul-warming dish that is perfect as a weight loss surgery portioned meal. Enjoy the one-pot simplicity of succulent chicken with peas recipe a which brings together satisfying flavors and nourishing ingredients that comfort both body and soul after bariatric surgery, one spoonful at a time.

Main Benefits

  • One-pot meal - Easy to make with simple prep and cleanup. 
  • Soft textures - Braised chicken and lettuce are moist and tender. 
  • Light and satisfying - Low-calorie, but flavorful and nutritious.


  • Step 1

    Rub the chicken with the thyme sprigs, a glug of oil, and seasoning.

  • 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.

  • 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.

  • 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.

  • 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.