Chicken Legs with Peas and Lettuce
Chicken Legs with Peas and Lettuce is a dish that serves two. It starts with a base, or 'trivet,' of finely chopped lardons or smoked bacon, onions, and garlic arranged on a baking tray. This base not only supports two juicy chicken legs seasoned with fresh thyme leaves and sea salt but also imbues them with a depth of flavor as they roast in the oven. After roasting, the chicken is set aside to rest. Meanwhile, the same flavorful base is transferred to a saucepan. The addition of white wine elevates the mixture. Once the lettuce has softened and the peas are heated through, the dish is complete. Each serving of chicken is plated over the braised greens and peas, finished with a touch of Dijon mustard for a burst of tangy flavor.
- 90 grams Lardons or Smoked Bacon, finely chopped
- 2 small-medium Onions
- 3 Garlic Cloves
- 2 Chicken Leg and Thigh Joints
- 2 teaspoons fresh Thyme Leaves
- 1 teaspoon Sea Salt Flakes
- Dijon mustard (to serve)
- 2 Gem Lettuces
- 260 grams Frozen Peas
- 125 milliliters White Wine
Preheat the oven to 180°C/350°F/Gas 4.
Line a baking tray with the lardons, onions and garlic - this is the ‘trivet’ that forms the base of the dish and provides all the flavour. Sprinkle the top of the chicken legs with the thyme and salt, then place them on the trivet in the baking tray. Bake in the preheated oven for 40 minutes, or until the juices from the thigh joint run clear.
Remove the chicken from the baking tray and set it aside somewhere warm to rest.
For the braised lettuce and peas, transfer the trivet and all the chicken juices to a large saucepan or casserole dish over high heat and fry to ensure all the fat on the bacon has rendered. Add the lettuce, peas and wine and braise over medium heat until the lettuce has wilted and the peas are warmed through.
Serve the chicken over the braised lettuce and peas with a dab of Dijon mustard.
