A modern way to cook the old peas. Pancetta is a type of italian bacon which gives the peas a robust earthy flavour. The whole meal is rich, rustic and comforting.
Use your favourite marinade for the chicken legs (olive oil, teriaki sauce, curry paste, minced garlic clove, salt, pepper).
Put some water into a pot and bring it to a boil. Season the water with plenty of salt. Put the peas in the boiling water for 3 minutes, then drain the peas and set aside.
Heat olive oil in a heavy pan and fry the thighs on high heat for 3 minutes on each side, then 5 minutes on low heat on each side. Remove them from the pan and let rest covered with aluminium oil. While they are resting they will release a lot of delicious juices.
In the same pan where you fried the chicken legs, saute the chopped pancetta. The fat from the italian bacon will deglaze de brown bits from the pan - let it saute just until it starts to crisp, about 4 minutes.
If your market doesn't carry pancetta, you can just finely chop some of the regular bacon.
Chop the shallots and the carrots and add them to the pan, mixing together with the pancetta. Add the chicken stock and let it bring to a boil. Season with some curry paste, chilli sauce, salt and pepper.
Add the peas to the pan and continue cooking, until the peas caramelize and the sauce thickens. Zest half of the lemon and add it to the pan. The zest will help the peas caramelize. Let it reduce.
To make this dish festive, you can add a handful of chestnuts in the end and cook for one more minute.
Plating: put the peas first and arrange 2 chicken drumsticks on top of it.