Braised chicken with spring peas and onions

By Rodney Bowers


  • 8 organic chicken thighs
  • 1/3 cup good white wine
  • 5-6 sprigs fresh thyme
  • 3 smash garlic cloves leaving the skin
  • 1 cup water
  • 4 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1-1/2 cups pearl onions, peeled or large diced sweet onion
  • Few sprigs of fresh thyme
  • 4 cups spring peas, fresh or frozen.
  • 2/3 cup veg stock or water
  • 1 romaine heart, finely sliced


  1. Cut the bone out of the thigh. Heat the oil in a large skillet on medium high .
  2. Season the chicken with salt and pepper, then cook in the oil until golden about three minutes .
  3. Flip and add the thyme, garlic, half the butter, wine and half the water to the pan. Reduce the heat to medium and cover.
  4. Braise until the chicken legs are tender, adding more water if needed, eight to ten minutes.
  5. When the chicken is cooking, melt the rest of the butter in another pan and add the mushroom and onions. Toss well and cook on medium heat until everything is tender, six to seven minutes. Add the thyme, peas, and rest of the water . Season and Simmer until the peas are tender and the water has evaporated, about five minutes .Add the lettuce and stir until just wilted, about another minute.
  6. Pour out the braised peas , mushrooms and onions onto a largeĀ  platter and add the chicken legs . Top off with theĀ  sauce and serve immediately.

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