4 large organic, free-range chicken legs
2 tbsp olive oil
2 large fresh thyme sprigs, leaves picked
2 fat garlic cloves, thinly sliced
300ml homemade or good-quality chicken stock
200g small shallots (about 8), or halved baby or pickling onions, peeled
4 little gem lettuce hearts
300g peas, freshly shelled or frozen
½ tsp caster sugar
1 tsp finely chopped fresh tarragon
1. Cut off and discard the knuckle end of each drumstick, then season the chicken legs all over with salt and pepper. Heat the olive oil in a sauté pan or large deep frying pan over a medium-high heat. Add the chicken legs, skin-side down, and fry for about 6 minutes on each side until nicely golden. Add the thyme leaves, garlic and stock, bring to the boil, then partially cover and simmer for 45-50 minutes until the chicken legs are really tender.
2. About 10 minutes before the chicken legs are ready, melt 25g of the butter in a medium-size pan. Add the shallots or onions, cover and cook gently over a medium heat, shaking the pan every now and then, for 8-10 minutes until tender and lightly browned.
3. Meanwhile, trim the bases from each lettuce heart and cut them lengthways into quarters.
4. Uncover the chicken and lift the legs onto a plate. Cover and keep hot. Skim the excess fat from the surface of the remaining liquid, then stir in the peas, sugar, tarragon and remaining butter. Season lightly and simmer for 5 minutes. Stir in the lettuce wedges and baby onions, return the chicken legs to the pan, re-cover and simmer for another 3 minutes, until the peas and lettuce wedges are tender and the chicken has heated through. Serve immediately.