Chicken Legs with Braised Peas and Onions Recipe

Name: Chicken Legs with Braised Peas and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large, free-range chicken legs, each 10-12 ounces; 2 tablespoons olive oil; Small handful of fresh thyme sprigs; 1 fat garlic clove, skin on, lightly crushed; 1 1/2 tablespoons butter; 2/3 cup water; 2 tablespoons butter; 7 ounces pearl onions, peeled (about 1 1/2 cups); Few sprigs of fresh thyme; 4 cups green peas, thawed if frozen; 2/3 cup water; 1 romaine heart, shredded

Servings: persons

4 large, free-range chicken legs, each 10-12 ounces
2 tablespoons olive oil
Small handful of fresh thyme sprigs
1 fat garlic clove, skin on, lightly crushed
1 1/2 tablespoons butter
2/3 cup water
2 tablespoons butter
7 ounces pearl onions, peeled (about 1 1/2 cups)
Few sprigs of fresh thyme
4 cups green peas, thawed if frozen
2/3 cup water
1 romaine heart, shredded

1
Trim any excess fat from the chicken legs.
2
Heat the oil in a large frying pan until hot.
3
Season the chicken legs all over with salt and pepper, then fry until golden brown, about 2 minutes on each side.
4
Add the thyme, garlic, butter, and water to the pan.
5
Reduce the heat to low, partially cover the pan, and braise until the chicken legs are tender, 30-40 minutes.
6
Turn the legs over halfway through the cooking.
7
About 15 minutes before the chicken is ready, melt the butter in another pan and tip in the onions.
8
Toss well and cook over medium to low heat, stirring frequently, until the onions are tender, 8-10 minutes.
9
Add the thyme sprigs, peas, and water.
10
Season well.
11
Simmer until the peas are tender and most of the water has evaporated, 5-6 minutes.
12
Add the lettuce and stir until just wilted, about 1 minute longer.
13
Spread the braised peas and onions on a large serving platter and arrange the glazed chicken legs on top.
14
Serve immediately.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large, free-range chicken legs, each 10-12 ounces, 2 tablespoons olive oil, Small handful of fresh thyme sprigs, 1 fat garlic clove, skin on, lightly crushed, and more.

Yes, Chicken Legs with Braised Peas and Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Legs with Braised Peas and Onions

How did you like this recipe?

Frequently Asked Questions