Chicken with Braised Peas & Broad Beans

Stuffed Roast Breast of Chicken with Braised Peas and Broad Beans, Crispy Smoked Bacon and Garden Thyme

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

This is a great dish in summer when peas and broad beans are in season. Using the braised peas and broad beans is my take on the French classic dish ‘petit pois à la française’.


  • 4 free-range chicken breasts
  • pig’s caul fat
  • rapeseed oil


Pre-heat the oven to 180°C/gas mark 4.

To make the stuffing, remove the meat from the cooked ham hock. Dice 1 of the chicken breasts and place it in a food processor, season with a little salt and pepper and blitz until smooth. Pour 200