Chicken and pea traybake from At My Table: A Celebration of Home Cooking (page 133) by Nigella Lawson

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chicken thighs
dill
leeks
dry white vermouth
frozen petits pois

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

ebalk02 on May 18, 2023

Had to hurry this along at a higher temp for a shorter time which worked fine, but the leeks were a little underdone (totally my fault). Flavors are gentle but good. I would try this again at the appropriate temperature and time. Beware peas rolling away everywhere.
TLouise on January 18, 2021

Quick, easy and tasty. Served with simple roast potatoes. Enjoyed by the whole family. I would make again but would reduce the amount of oil used.
KarinaFrancis on October 22, 2018

I really enjoyed this and it was very simple to put together. Like the previous comments, the peas are surprisingly delicious. I used a shallow tray which helped the chicken brown, and produced enough juice to keep the peas moist. There was a fair bit of juice in the pan at the end and I thought to hive that off separately to the rest of the leftovers. I used it the next night as part of the liquid to cook some rice that I sauteed in a little of the chicken fat and chopped leftover leeks. I stirred in the remaining peas at the end, it was delicious! The silver fox rated it higher than the original dish and said I should make it again just for the transformed leftovers.
embk27 on October 13, 2018

Great recipe - I would definitely add more liquid half way through as some of the peas had hardened at the end. I replaced the vermouth with white wine.
EmmaJaneDay on February 09, 2018

I agree with the others, this was easy and delicious. I only cooked 6 thighs, as my chickens must have had thunder thighs, whereas Ms Lawson’s are obviously petite! Didn’t put as much salt in the peas as directed, as didn’t have enough flakes, so used table salt. Still, thought it might be a bit salty, but it wasn’t. I could eat peas this was every day.
HilaryLittle on January 10, 2018

Fantastic recipe, so simple to prepare and delicious to eat. Perfect recipe for a beginner. Regular on our menu now!
CarolC13 on December 22, 2017

Yum yum yum! This is fabulous and really easy. I’ve made this a couple of times and it comes out just like the picture. You don’t have to use dill (parsley would work), and while the vermouth is better, if you run out (oops...!), white wine works fine. I topped up the liquid a but when stirring in the middle.
Foodycat on October 13, 2017

Incredibly quick to prepare and really delicious. I used dried dill instead of fresh.