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About the Dish

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Pancetta

    Pancetta

  • Shallot

    Shallot

  • Tomato Paste

    Tomato Paste

  • Bay Leaf

    Bay Leaf

  • Parsley

    Parsley

  • Oregano

    Oregano

  • Red Wine Vinegar

    Red Wine Vinegar

METHOD

1
Season both sides of each chicken breast with a total 1/4 tsp. PeachDish Salt, and set aside at room temperature. Prepare your mise en place: Peel and dice shallot. Pick and chop parsley leaves. Pick and chop oregano leaves. Cut pancetta into 1/4-inch dice.
2
In a saucepan combine 1 teaspoon olive oil, shallot and pancetta. Place over medium heat, and cook, stirring frequently, 3-4 minutes. Add tomato paste, and cook 2 minutes more.
3
Stir in 2 cups water, bay leaves, 1/4 teaspoon PeachDish Salt. Add field peas, and increase heat to high. When liquid comes to a boil reduce heat to medium, and simmer peas until tender, 25-30 minutes.
4
While peas are cooking prepare chicken: Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add chicken breasts. Cook without turning or stirring until browned on the bottom, 2-3 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch, and browned on the second side, 1-2 minutes more. Remove chicken from the pan, and set aside.
5
When peas are tender remove pan from heat, and let cool 4-5 minutes. Remove and discard bay leaves. Stir in parsley, oregano and vinegar. Taste and adjust seasoning as desired with PeachDish Salt.
6
Cut chicken against the grain into 4 to 5 slices per piece.
7
Divide peas between 2 bowls, and top with chicken. Enjoy!