It is cold and cloudy Sunday evening. I am trying to work out some stuff for my class statistics (in which I am completely lost) and my mood is a bit gloomy. Fortunately Honza has a day off and I watch him turn around in the kitchen. He made a chicken cooked on the bone with peas which is a classic recipe not very complicated to prepare. Roast meats on the bone keep the juice inside even when you bake it a higher temperature. Petit pois a la francaise ( french peas) is actually a ragout with reduced stock, lettuce, butter and tarragon. Honza added even some mint inside. Try it too!
For 2 portions:
1 chicken
50 g bacon (pancetta)
200 g frozen peas
1 carrot
1 baby gem
100 ml chicken stock
10 g mint
20 g parsley
40 g butter
30 ml white wine
salt and pepper
First prepare the chicken. Cut off the legs and remove the wish bone, cut off the back bone just behind the ribs. Season with salt and pepper. Ideally, soak it for 6 hours in a 6% salt and water solution.
Brown the chicken in hot oil on the skin side, add 20g butter and glaze it. Then put it in the oven at 160 degrees and let it bake for about 15 minutes. Glaze the chicken with the hot oil with butter. Just try not to burn the butter, we are going to use it later. Use a needle or small knife to check if the chicken is ready: just stick it into the thickest part and wait for a while. Check the temperature with your fingers. Place the chicken on a rack and let it rest.
Fry the chopped bacon on the remaining butter and oil in the pan. Put aside. Than add chopped carrots and wine and let it reduce. Add the stock and cook a little, add the peas and let it boil gently. Add the chopped lettuce, bacon and herbs. Season with salt and pepper. Add a knob of butter and let it melt. Peas should have creamy texture like a risotto.
Cut the chicken breast out and slice it diagonally. It is better to season it from the bone side. Enjoy!!!
