My local store sells little scraps of gorgeous Vendéan ham, cut near the bone where it’s hard to make a decent slice, but where it is also at its most delicious. I like to throw some into peas I’m braising in butter, sweet onions and white wine. Good with any roast meat or fish, or piled on equally buttery pasta.

Chicken in Gruyère and garlic with braised peas and Vendée ham

For 4
5 minutes preparation
35 minutes cooking

4-6 chicken breasts
8 – 10 cloves garlic, crushed
2 tablespoons oil
100g grated Gruyère or Comté cheese
50g butter
1 medium white onion
250g peas fresh or frozen
50ml white wine
2 – 3 tablespoons chopped dried ham
Fresh herbs – rosemary, sage, thyme…
Salt and pepper

Heat the oven to 190C. Place the chicken breasts in a roasting tin with the garlic and a splash of water. Season, drizzle with olive oil and place in the oven for 30 minutes or so.

About 10 minutes before the chicken is ready, heat some of the butter in a pan with a lid. Over low heat, sweat the onion until soft, then pour in the white wine and let the alcohol evaporate slightly.

Pour in just enough water to allow the peas to cook (about 400 – 500ml depending on your pan), bring to the boil and add the peas, the ham and the rest of the butter. Put the lid on and let it all cook gently together, stirring from time to time, for about five minutes. You want most of the water to evaporate, leaving a delicious, buttery liquor.

When the chicken is almost done, sprinkle the gruyère over the top and let it bubble and brown in the oven before serving hot with the peas.