David Gingell’s recipe for roast chicken with braised peas and lettuce offers a simple, lighter alternative to a traditional Sunday lunch. This Cornish riff on the French classic petits pois à la française works year-round, whether paired with salad in summer or as part of a hearty roast in colder months. Braising the vegetables unlocks an extra level of sweetness.
Ingredients
- 1 whole chicken (about 1.6kg)
- Olive oil
- Salt and black pepper
- 1 good handful thyme sprigs
- 1 garlic bulb, cloves smashed
- 5 rashers thick-cut smoked streaky bacon
- 6 shallots, peeled and sliced
- ½ tsp plain flour
- 1 large glass dry cider
- 500ml chicken stock
- 500g fresh podded peas, or frozen
- 1 romaine lettuce, quartered
- 1 handful flat-leaf parsley, chopped
- Crusty bread, to serve
Method
Prep: 15 min | Rest: 1 hr | Cook: 1 hr 45 min | Serves 4
In a heavy-bottomed, ovenproof pan, rub the chicken all over with olive oil and season inside and out with plenty of salt and pepper. Fill the cavity with the thyme and garlic, then set aside at room temperature for one hour.
When you’re ready to roast, put the chicken pan on a low heat and cook for 15 minutes, until the bottom of the bird is golden brown – this gives the legs a head start, and helps them cook more evenly with the breast. Meanwhile, heat the oven to 190C (170C fan)/375F/gas 5. Transfer the chicken to the oven for 40 minutes, then remove the herbs and garlic from the cavity and leave them in the pan around the bird.
Return the pan to the oven for a further 10 minutes, basting once halfway, until the skin is golden brown and the juices run clear. Transfer the chicken, herbs and garlic to a plate and leave to rest.
Meanwhile, lay the bacon rashers in the hot pan and cook gently on the stovetop until golden brown. Add the shallots and a pinch of salt, and cook until soft and sweet – you may want to add a drop of water to help lift some of the delicious sticky bits that have developed in the pan. Stir in the flour and cook, stirring, for a few minutes.
Add the cider, reduce it by half, then add the stock, peas and lettuce. At this stage, you can either return the pan to the oven, reducing the heat to 160C (140C fan)/325F/gas 3, for 45 minutes, or cook it on the hob on a low heat for 35 minutes. Season to taste, then stir in the parsley.
Carve the chicken and serve on a platter with the peas in the middle of the table with crusty bread to mop up any juices, and perhaps a small glass of cider.
David Gingell is chef and co-founder of Primeur, Westerns Laundry and Jolene, all in London.
