Slow-Cooked Planèze Blonde Peas rich and flavorful

1 Start cooking your peas.

a) Drain them and put them back in your pot, cover with cold water, bring to a boil for 5 minutes (blanch) then drain them again so you won't have digestive troubles anymore.

b) In a fairly large casserole, pour your blonde peas, cover with water then in a tea infuser place thyme, bay leaf, peppercorns and all the herbs you like, add to the cooking with the chicken wings and shallots.

c) Cook for approximately 2 hours, very gently, skimming from time to time.

2 15 minutes before the end of cooking, salt (lightly) your blonde peas.

3 In a pan put a little duck fat then brown your sausage slices on each side and place them on absorbent paper.

4 Put your pan back on the heat without cleaning it and quickly sauté your ham lardons then set aside to the side of the heat.

5 Test your blonde peas then carefully remove your shallots, your tea infuser and your chicken wings, place them on your work surface, the bones will come off effortlessly, then cut your chicken meat into small dice and mix it with your small lardons

Plating the dish:

In your hot blonde peas pour your mixture of chicken dice and ham

then place them in a shallow long dish, the 6 shallots in the center and the browned sausage slices around.

These blonde peas although smaller have the same appearance as chickpeas so don't hesitate to transform this recipe this way.