CHICKEN & PEAS

CHICKEN & PEAS

CRISPY CHICKEN, BUTTERY PEAS, AND DEEP CHICKEN JUS WITH BRIGHT HERBS AND LEMON.

  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Serves: 2

INGREDIENTS

Chicken & Jus

  • 1 whole chicken (for breasts + carcass)
  • 2 chicken breasts, skin-on, boneless
  • Chicken carcass (bones, wings)
  • Salt & freshly ground black pepper
  • Olive oil
  • 2 tbsp butter
  • 2 shallots (1 halved, 1 finely diced)
  • 2 garlic cloves, crushed
  • 2-3 fresh bay leaves
  • Water (for stock)

Peas & Sauce

  • 1 to 1 ½ cups frozen green peas
  • 1-2 tbsp butter
  • Splash of fresh lemon juice

Herb Salad

  • Fresh dill
  • Fresh chives (cut into batons)
  • Flat-leaf parsley leaves
  • Olive oil
  • Salt & pepper

To Finish

  • 1 lemon (for juice + cheek)

INSTRUCTIONS

1. Prep the Chicken

  • Break down the whole chicken. Remove the breasts (keep skin on), and reserve the carcass and wings for the jus.
  • Season the chicken breasts generously with salt and pepper.

2. Sear the Chicken

  • Heat a pan over medium heat with olive oil.
  • Place the chicken breasts skin-side down. Add a weight (meat press) to ensure full contact and even crisping.
  • Cook until deeply golden and crispy. Flip, weight again, and repeat on the other side.
  • Add butter, halved shallot, garlic, and fresh bay leaves. Baste continuously.
  • Transfer to the oven if needed to finish cooking. Rest before slicing.

3. Make the Chicken Jus

  • In a saucepan, roast the chopped carcass and wings over high heat until deeply caramelized with a strong fond.
  • Deglaze with water and bring to a simmer.
  • Let it reduce gently to extract maximum flavor. No aromatics — pure chicken.
  • Strain and reserve the concentrated jus.

4. Build the Sauce

  • In the chicken pan (with the fond), add the finely diced shallot and sweat until translucent.
  • Deglaze with the chicken jus and reduce slightly.
  • Add the peas and warm through.
  • Finish with butter to emulsify and a squeeze of lemon juice.
  • The sauce should be light, glossy, and not too thick /  more of a refined jus.

5. Herb Salad

  • Mix dill, chives, and parsley.
  • Dress lightly with olive oil, salt, and pepper.

6. Plate

  • Spoon the peas and jus onto an oval plate.
  • Slice the rested chicken breast lengthwise at a slight angle and arrange over the sauce.
  • Add a small bundle of herb salad on the side.
  • Finish with a lemon cheek and extra jus over the chicken.
  • Serve immediately.

By Laurent Dagenais

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