Chicken with Braised Peas & Broad Beans

Name: Chicken with Braised Peas & Broad Beans
Yield: Serves 4
Cuisine: French
Ingredients: 100 g baby onions; 200 ml chicken stock; 1 punnet pea shoots; salt & pepper; 200 ml double cream; 100 g ham hock, or ham, cooked; 6 leaves fresh tarragon; 50 g flour; 1 free-range chicken breast; 4 rashers of smoked streaky bacon; fresh thyme; 50 g butter; 250 g peas; 250 g broad beans; 300 ml chicken stock; rapeseed oil; pig’s caul fat; 4 free-range chicken breasts; 1 little gem lettuce; knob of butter

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

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

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’.

Ingredients

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

Europe
France
Main course
Mediterranean
Summer

Method

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