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Chicken with Braised Peas & Broad Beans
Stuffed Roast Breast of Chicken with Braised Peas and Broad Beans, Crispy Smoked Bacon and Garden Thyme
- Serves
4
- Difficulty
Medium
Published 2011
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’.
Ingredients
4 - pig’s caul fat
- rapeseed oil
Method
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
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