Chicken Oysters Sot-y-Laisse with Peas and Macaroni


Preparation info

  • Difficulty


  • Serves


Appears in

Today's special: A new take on bistro food

Today's special

By Anthony Demetre

Published 2008

  • About

Prized by the French, who call them sot-y-laisse, meaning a fool would leave it’, the oysters are the two tear-shaped succulent and tasty little bits of meat to be found behind the leg on the backbone of the bird, where it meets the thigh. As it lies on the underside of a trussed bird, it is even often missed by people carving a roast chicken. If your butcher sells ready-jointed chicken, then he may be able to supply you with oysters, which are otherwise discarded with the bones. If you can’t get a hold of oysters, you could use the little underfillets from the breasts, which are now being sold in packs as mini fillets’. Cut these across in half or into three, depending on their length.


  • 150 ml double cream
  • 150 ml chicken stock
  • Grated zest and juice of 1 lemon
  • 2 garlic cloves
  • 2 sprigs of rosemary
  • 2 sprigs of summer savory
  • 200 g fresh macaroni
  • Salt and freshly ground black pepper
  • 65 g butter
  • 20 chicken oysters (see above)
  • 150 g fresh peas, cooked


Put the cream, stock, lemon zest and juice, garlic, rosemary and savory in a pan, and simmer the mixture until reduced reduce by half.

Cook the macaroni in a large pan of salted boiling water until al dente. Drain, refresh in cold water and set aside.

In a large frying pan, heat the butter and quickly sauté the chicken oysters until nicely caramelized. Add the pasta, cooked peas and the cream mixture, and toss together until well mixed and the pasta is well coated.

Finally, adjust the seasoning and serve.