Chef Gordon Ramsay says this dish is a favorite of his head chef at Claridge's, in London, Mark Sargeant. Butter, fresh thyme and a shredded head of romaine lettuce that is heated until just wilted make the difference in this dish. Chicken Legs With Braised Peas and Onions 4 large, free-range chicken legs, 10-12 ounces each Salt, to taste Pepper, to taste 2 tablespoons olive oil Small handful of fresh thyme sprigs 1 fat clove garlic, skin on, lightly crushed 1 1/2 tablespoons butter 2/3 cup water Braised Peas and Onions: 2 tablespoons butter 7 ounces pearl onions, peeled (about 1 1/2 cups) Few sprigs of fresh thyme 4 cups green peas, thawed if frozen 2/3 cup water Salt, to taste Pepper, to taste 1 heart of romaine lettuce, shredded Trim any excess fat from chicken legs. Heat oil in a large frying pan until hot. Season the chicken legs all over with salt and pepper, then fry until golden brown, about 2 minutes on each side. Add the thyme, garlic, butter and water to the pan. Reduce the heat to low, partially cover the pan, and braise until the chicken legs are tender, 30-40 minutes. Turn the legs over halfway through cooking. [amazon-product]006143504X[/amazon-product]For the Braised Peas and Onions: About 15 minutes before the chicken is ready, melt butter in another pan and tip in the onions. Toss well and cook over medium to low heat, stirring frequently, until the onions are tender, 8-10 minutes. Add the thyme sprigs, peas and water. Season well. Simmer until the peas are tender and most of the water has evaporated, 5-6 minutes. Add the lettuce and stir until just wilted, about 1 minute longer. Spread the braised peas and onions on a large serving platter and arrange the chicken legs on top. Serve immediately. Makes 4 servings. From "Gordon Ramsay; Cooking For Friends" by Gordon Ramsay.