Corn fed chicken, onions and braised peas: the summer Sunday roast

A Sunday roast is an important and traditional meal in many UK households, and purchasing the best meat for the occasion is just the beginning. Any top notch Sunday roast has all the trimmings, including vegetables and potatoes. When summer rolls around, a Sunday roast might seem a bit too much during the warmer weather, so a great alternative to the roast is corn fed chicken with onions and braised peas.

The ingredients list for this meal is simple: all that’s needed is four large corn fed chicken legs of approximately 300 to 350 grams each, butter, 200 grams of peeled onions, 600 grams of peas and lettuce. This is great for Sundays in the summer because it gives all the taste of the roast but less density.

The first thing to do is fry the corn fed chicken legs on each side until they come out golden brown. If required, add seasoning such as garlic and thyme to give it that extra bit of flavour. Also add 150 millilitres of water to the pan at this point. Then set the heat to low and braise the legs until they are tender, which should take up to 40 minutes.

The vegetables should be braised in the same way, stirring them frequently until they are tender. Again, add the required seasoning and lettuce until most of the water is gone. Finally, arrange the chicken legs and vegetables into servings, and enjoy a summery Sunday roast.