peas & beans - confit garlic - toasted mustard seed jus

In a small saucepan, combine garlic cloves and enough olive oil to cover them. Simmer over low heat for about 20 minutes until the garlic is tender and lightly golden. Remove from heat and set aside.

Prepare the Confit Garlic

Preheat the oven to 375°F (190°C). Season the chicken pieces with salt, pepper, and thyme. In a large oven-proof skillet, heat the remaining olive oil over medium-high heat. Sear the chicken pieces until golden brown on both sides, about 5-7 minutes per side.

Cook the Chicken

Transfer the skillet to the preheated oven and roast for 25-30 minutes or until the chicken is cooked through and juices run clear. Remove from oven and let rest.

Roast the Chicken

In a pot of boiling salted water, blanch the green beans for 2-3 minutes until bright green and tender-crisp. Add the fresh peas for the last minute of cooking. Drain and set aside.

Prepare the Vegetables

In the same skillet used for the chicken, add the mustard seeds and toast them over medium heat until they start to pop. Pour in the chicken stock and scrape up any brown bits from the bottom of the skillet. Let it simmer for about 5 minutes until slightly thickened.

Make the Mustard Seed Jus

On each plate, place a piece of roasted chicken, top with the confit garlic, and arrange the blanched peas and beans around. Drizzle with the toasted mustard seed jus and serve.

free range chicken

Recipe information

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