- 1 chicken
- 100 g smoked bacon
- 200 g shelled peas
- 100 g white wine
- 1 chopped onion
- 1 clove of garlic
- extra virgin olive oil
- Lemon peel
To prepare the chicken with crispy skin and peas, use 1 chicken and have it cut by your butcher.
season generously pieces of chicken, with the skin, then arrange them on the side of the skin in a large pan greased with extra virgin olive oil and brown over medium heat; when the skin becomes dark golden, turn them over, bring them almost to cooking and remove them from the pan.
Strain the fat released from the chicken and in the same pan sauté 100 g of diced smoked bacon
with 1⁄4 chopped onion and 1 clove of garlic until browned. Then wet with 100 g of white wine and put the chicken back in the pan.
Add 200 g of shelled peas and cook until tender and the chicken is ready. At the end grate a little lemon zest and serve.
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