4 Thighs (or chicken thighs)
1 bunch of small new carrots
200g Peas, shelled
1tbsp. tablespoon Oil
1 tbsp. Sugar
- Calories = Medium
- Preheat the oven to 180 ° C (th.6). Place the chicken pieces in an oven dish, salt and pepper and bake for about 30 min.
- Peel the carrots, keeping about 1 cm of tops and rinse them. Place them in a sauté pan, add the diced butter and sugar, salt and pepper and cover with water just to the height. Place a disc of baking paper pierced with a few holes on top then bring to the boil. Lower the heat and simmer for about 25 minutes.
- Meanwhile, steam the peas for 15 minutes. Serve the chicken thighs with the peas and carrots.
Tips and advice for Chicken peas carrots
You can flavor this dish with a few sprigs of chervil or tarragon.