, "22":"food Thyme-roasted chicken legs with braised baby lettuce and peas serves 2 generously ingredients 90g lardons or smoked bacon, finely chopped 2 smallmedium onions, peeled, halved and sliced into half-moons 3 garlic cloves, peeled and grated 2 chicken leg and thigh joints 2 tsp fresh thyme leaves 1 tsp sea-salt flakes dijon mustard, to serve Braised lettuce and peas 2 gem lettuces, cored and very finely shredded 260g frozen peas 125 ml white wine n preheat the oven to 180C/350F/Gas 4. n Line a baking tray with the lardons, onions and garlic this is the trivet that forms the base of the dish and provides all the flavour. Sprinkle the top of the chicken legs with the thyme and salt, then place them on the trivet in the baking tray. Bake in the preheated oven for 40 minutes, or until the juices from the thigh joint run clear. n Remove the chicken from the baking tray and set it aside, somewhere warm, to rest. n For the braised lettuce and peas, transfer the trivet and all the chicken juices to a large saucepan or casserole dish, on a high heat, and fry to ensure all the fat on the bacon has rendered. add the lettuce,peas and wine, and braise over a medium heat until the lettucehas wilted and the peas are warmed through. n Serve the chicken over the braised lettuce and peas, with a dab of dijonmustard. it should go without saying that buying freerange and organic chicken legs for this dish will make all the difference to the end result. "