Crispy Chicken with Silky Pea Confit
This dish marries the weeknight convenience of boneless chicken breast with the French bistro soul of pea confit. By gently poaching sweet peas in oli...
4 servings
French Bistro Cuisine
🟡Intermediate★★★☆☆
Sep 28, 2025
20 views
Ingredients
🥩
4 pieces
boneless, skin-on chicken breasts
6 oz each, patted very dry
🥛
1 tablespoon
unsalted butter
🍎
1 piece
lemon
halved
🥬
3 cups
frozen sweet peas
do not thaw
🫒
1 cup
extra-virgin olive oil
🌶️
6 sprigs
fresh thyme sprigs
🥬
4 cloves
garlic cloves
smashed and peeled
🥬
1 teaspoon
freshly ground black pepper
🌶️
2 teaspoons
kosher salt
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Preheat oven to 400°F (205°C). Season chicken breasts generously on both sides with kosher salt and freshly ground black pepper, pressing seasoning into the skin. Let rest 10 minutes to draw moisture to the surface—this is critical for proper searing.
Step 2
Heat a heavy oven-safe skillet over medium-high heat for 2 minutes until a drop of water dances on the surface. Add 2 tablespoons extra-virgin olive oil and swirl to coat. Place chicken skin-side down and do not move for 6-7 minutes until the skin releases easily and is deep golden-brown. The Maillard reaction creates flavor; rushing this step yields pale, flabby skin.
Step 3
Flip chicken and transfer skillet to oven for 12-14 minutes until internal temperature reaches 160°F (71°C). Remove to a warm plate, tent loosely with foil, and let rest—carryover cooking will bring it to 165°F while juices redistribute.
Step 4
Meanwhile, start the pea confit: In a small saucepan, combine remaining extra-virgin olive oil, smashed garlic cloves, and fresh thyme sprigs. Heat over lowest flame until tiny bubbles appear around garlic, about 180°F (82°C)—you want a gentle poach, not a fry. Maintain this temperature for 5 minutes to perfume the oil.
Step 5
Add frozen sweet peas directly to the warm oil. Poach 8-10 minutes, stirring once, until peas are tender and bright green. The frozen peas chill the oil slightly, preventing overcooking while allowing them to absorb the aromatics.
Step 6
Finish the confit by stirring in unsalted butter off heat; this creates a glossy emulsion that clings to peas. Season with pinch of kosher salt and squeeze of lemon to brighten the richness.
Step 7
Slice chicken on the bias into ½-inch medallions. Spoon silky pea confit onto warm plates, top with sliced chicken, and drizzle with the fragrant herb oil. Serve immediately with crusty bread to capture every last drop.
✨Chef's Tips
- ★For maximum skin crispiness, leave chicken uncovered in the refrigerator overnight; the dry air dehydrates the skin so it sears rather than steams.
- ★Maintain oil temperature between 160-185°F during poaching—any hotter and peas turn army-green and mushy; cooler and they won't absorb the garlic-thyme perfume.
- ★Save the leftover pea-scented oil for vinaigrettes, drizzling over fish, or whisking into mayonnaise; it keeps refrigerated for 1 week and freezes for 3 months.
- ★If using skinless breasts, sear presentation-side first and baste repeatedly with butter while roasting to compensate for lost richness.
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