Last week I learnt that if I put some baby green peas in a baking tray and put a piece of deboned chicken thigh on top I end up with some peas which remain green and soft and some peas which go brown and crunchy.
I really enjoyed both textures.
- Chicken thigh and drumstick which are also known in Australia as a chicken Maryland
- Baby green peas
- Corn cob
- Black peppercorns
- Iodised salt
- Remove the drumstick from the femur.
- Remove the femur.
- Poor frozen baby green peas into the base of a baking tray.
- Lay the deboned chicken thigh meat with the skin on top of the peas and season the skin with black peppercorns and iodised salt which has been ground with a mortar and pestle.
- Add the corn cob into the baking tray.
- Put the baking tray into an oven heated to 200 °C (392 °F) and cook for 40 minutes.
- After 40 minutes, add some cheese to the chicken and put it back into the oven for 5 minutes.
- Remove the baking tray and allow the chicken to rest for 5 minutes.
- Transfer all the food to a dinner plate and add a knob of butter to the corn cob.
- Eat and enjoy the meal.