Finally pea season!

"I look forward to the first fresh peas every year. The combination with chicken is especially delicious. It's recommended to buy a whole chicken, then you can also make some chicken stock."

Peel the shallots. Halve one shallot and finely dice the remaining three. Peel the garlic, halve one clove, and finely chop the other two and the ginger. Cut the chicken into pieces. Season all chicken pieces with salt and pepper and fry the skin on top in oil in a casserole dish until crispy. Remove the meat from the pot and set aside.

Roughly chop the carcass (e.g., using poultry shears), place it in a small pot and just cover with water. Simmer with the halved garlic clove, the halved shallot, and a little salt for about 40 minutes. Skim off any foam that rises to the surface. Strain the resulting broth, let it cool, freeze, and use it as a base for a soup or sauce when needed.

Add a little more olive oil to the pot and sauté the chopped shallots, garlic, and ginger until translucent. Add the shelled peas and season with salt and pepper. Dust the peas with flour and sauté briefly. Deglaze with white wine and place all the chicken pieces (except the breast) on top of the peas. Close the lid and let the whole thing simmer over medium heat for about 20 minutes. Then add the breast to the pot and simmer with the lid on for another 5 minutes. Remove the lid and leave everything on the stove for about 5 minutes more. Let the casserole rest with the lid on for 15 minutes before serving. Just before serving, tear the mint leaves into large pieces. Sprinkle the chicken and peas with the mint.

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