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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Chicken Legs with Braised Peas and Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions