Home Recipes Chicken Recipes Spring Chicken With Braised Lettuce And Peas Recipe

Spring Chicken With Braised Lettuce And Peas Recipe


8 bone-in chicken thighs (skin on)
2t bsoliveoil
2 thyme sprigs
8 spring onions, sliced
2 garlic cloves, sliced
1 ½ tbs dry sherry
50g unsalted butter
4 babycoslettuce, halved lengthways
250g fresh peas (orfrozen, thawed)
Juice of 1/2 lemon
Crusty bread, to serve

– Rub chicken all over with oil and thy me sprigs, then season. Reserve thyme.


– Heat a large casserole over high heat and cook chicken, skin-side down,for 5 minutes or until golden. Turn, reduce heat to medium, then add spring onion and garlic. Cook for 5 minutes or until onion is softened. Add sherry and cook for a further 1 minute or until evaporated. Add reserved thyme and pour over hot stock. Bring to a simmer,then cover with a lid and reduce heat to medium-low. Cook for 30 minutes or until chicken is tender and cooked through.

– Stir in butter, lettuce and peas, and  cook for a further 10 minutes or untils oft. Add lemon juice and season. Divide among bowls and serve with bread



Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.