Pan-fried chicken thigh with creamy peas and cherry tomatoes

Last night I oven cooked a chicken thigh, tonight I pan-fried a deboned chicken thigh and deboned drumstick.

Ingredients

• Chicken thigh and chicken drumstick which is known in Australia as a chicken Maryland
• Iodised salt flakes
• Whole black peppercorns
• Spring onion
• Parsley
• Frozen baby green peas
• Cherry tomatoes
• Butter
• Cream
• Chicken stock
• Sherry

Instructions

• The night before dry brine the chicken by leaving it uncovered overnight in a refrigerator seasoned with iodised salt
• Debone the thigh and the drumstick
• Flatten the meat and lay into a frying pan skin side down
• Cook for 10 minutes on low heat moving from time to time to stop the skin sticking to the pan
• Grind the salt and pepper in a mortar with a pestle
• Season the chicken with the ground salt and pepper
• Add chopped spring onion and parsley to the frying pan
• Turn the pieces of chicken over
• Add a splash of sherry and reduce
• Add in the cherry tomatoes and peas while the sherry is reducing
• Add a knob of butter and when the liquid has reduced remove the chicken pieces to rest
• Pour in some cream and allow it to simmer and reduce
• When the chicken has rested, slice it with a sharp knife
• Pour the creamy peas and tomatoes into a bowl
• Slice the chicken and add the chicken meat to the bowl
• Eat the meat with chopsticks 🥢 to support Chinese Australians who are feeling oppressed because people are avoiding their business because of ignorance about the biology of communicable diseases