Coastal Mains
Braised Chicken Thighs with Sweet Peas and Bacon
The Strategy:
Welcoming loved ones around a generous table starts with letting the fresh aromas of Braised Chicken Thighs with Sweet Peas and Bacon fill the home, allowing the savory aromas and fresh ingredients to develop deep flavors, which turns kitchen preparation into a shared pleasure and a welcoming ritual. The low, steady temperature of the simmer tenderizes the main ingredients without breaking them down, while slowly reducing the liquids to intensify the overall savory depth. The resulting centerpiece is a stunning, warm invitation for a party of eight, blending quiet luxury with the nostalgic pleasure of sharing a beautifully prepared treat.
This flavorful dish is perfect on its own, but feel free to serve it over egg noodles, rice or (my personal favorite) Polenta with Asiago Cheese.
Braised Chicken Thighs with Sweet Peas and Bacon
Serves 4
Ingredients
- 1 tablespoon olive oil
- ½ pound bacon, cut into 1-inch pieces
- 4 large (5 to 6-ounce) boneless, skinless chicken thighs or 6 smaller thighs
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 large white onion, peeled and thinly sliced, about 1 ½ cups
- 1 tablespoon Worcestershire sauce
- 1 cup red wine
- 1 (28-ounce) can crushed tomatoes
- 1 (16-ounce can) sweet peas, drained or 1 (10-ounce) package frozen peas, thawed
- ½ cup sour cream
- 2 tablespoons olive oil
- 1 (7-ounce) tin flat fillets of anchovies packed in oil
- 1 (14-ounce) can marinated artichoke hearts, about 8 to 10 medium size, sliced
- ⅓ cup Kalamata olives, pitted and chopped
- 6 large garlic cloves, peeled and sliced, about 2 tablespoons
- 2 tablespoons capers, drained
- 1 cup red wine
- 1 (28-ounce) can diced tomatoes
- 1 (28-ounce) can crushed tomatoes
- 4 (4 to 6-ounce) fillets of cod
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- Lemon wedges
Instructions
- Heat the olive oil in a large skillet over medium high heat. Cook the bacon in the olive oil until crisp. Use a slotted spoon to remove the bacon to a platter. Set aside. Pour off all but 2 tablespoons of the pan drippings.
- Season the chicken thighs with salt and pepper. Cook the chicken in the pan until browned on one side, about 3 minutes. Turn and brown on the remaining side, about 3 minutes more. Transfer to a platter.
- Carefully pour out the fat from the pan, reserving about 2 tablespoons. Place the onion into the skillet and cook until soft, about 3 to 5 minutes. Add the Worcestershire sauce, wine and tomatoes. Return the chicken to the pan. Bring to a boil over medium high heat. Reduce the heat to medium low and simmer until the chicken is cooked through, about 20 to 25 minutes.
- Stir in the peas and cook for 3 to 5 minutes more. Turn off the heat and stir in the sour cream and sprinkle the dish with bacon pieces.
- PuBanesca Poached Cod Delicate white cod is poached in a picante sauce of capers, artichokes, olives and tomatoes. There are so many amazing flavors in this dish, you will forget it' s waist-friendly.
- Place the olive oil and anchovies with oil in a skillet over low heat. Cook until the anchovies begin to melt.
- Increase the heat to medium high. Add the artichoke hearts, olives, garlic and capers. Cook for 3 to 5 minutes.
- Pour in the wine. Cook until most of the liquid disappears, about 3 to 5 minutes. Add the tomatoes. Reduce the heat to medium low and simmer until the sauce reduces by half, about 10 to 15 minutes. Place the cod into the sauce and cover with a lid. Cook until the cod just begins to flake, about 5 minutes depending on the thickness of the fillets.
- Season the top of the fillets with salt and pepper, and a sprinkle of lemon juice. Serve the cod surrounded by the sauce and lemon wedges.
The Heart of the Table
The comforting, savory aroma of savory aromatics and fresh ingredients evokes a sense of shared abundance, drawing everyone close to enjoy these braised chicken thighs. Passing this generous, warm platter around the table turns our dinner into a lively symphony of stories.
The Art of the Host
- oatmeal-toned washed linen napkins (completely bare and plain, with strictly no kitchen twine, no strings, and no bows)
- a solid copper balloon whisk to perfectly aerate ingredients
- a large, hand-thrown ceramic serving platter with an organic rim
- a seamless, high-heat resistant silicone spatula in a soft slate grey
- a pair of professional-grade stainless steel locking kitchen tongs
Neighborly Grace
- THE PRESENTATION: Present the centerpiece family-style on a large, estate-style pewter platter placed in the center of the table, resting on a thick trivet of reclaimed barn wood. Drizzle a rich, glossy reduction over the top to highlight the caramelized textures, and surround the dish with fresh rosemary sprigs and roasted garlic heads. Set out warm stoneware dinner plates in a muted charcoal tone, accompanied by polished brass serving utensils. This abundant display invites guests to help themselves, creating an immediate, relaxed atmosphere of sharing and hospitality.
- THE POUR: To complement the natural sweetness and rich fat of the Braised Chicken Thighs with Sweet Peas and Bacon, we recommend a velvety Pinot Noir from the Oregon hills or a dry Alsatian Riesling. The pairing exhibits bright red cherry, clove, and balancing acidity that enhance the savory meat without overpowering it. Serve the Pinot Noir at 55°F in a wide-bowled Burgundy glass, or the Riesling at 48°F in a stemmed white wine glass. For a non-alcoholic alternative, offer a sparkling apple-pear cider infused with fresh sage and a dash of lemon juice, served at 42°F in a stemless wine glass. The crisp orchard sweetness and warm herbal complexity harmonize beautifully with the pork.
- THE VIBE: Create an airy, sun-kissed atmosphere on a covered veranda, where the natural afternoon light is filtered through lush palms and climbing bougainvillea. Let the background fill with the gentle, rhythmic sounds of Brazilian bossa nova—featuring the classical guitar and soft vocals of João Gilberto or Stan Getz—setting a sophisticated yet easygoing tempo. Keep the table setting light and open, allowing the sea breeze to cool the space while guests share laughter. Light a few citrus-scented candles as the sun begins to set, casting a warm amber glow over the gathering.