4cupsshelled fresh peas blanched see blanching procedure below
2cupspeeled and blanched pearl onions
12ouncesslab bacon cut into ¼ cubes
Sea salt and fresh cracked black pepper
Blanch peas in 3 pints boiling salted water for 3 minutes until peas are slightly tender and still bright green. Shock in ice water to set color and stop the cooking process.
Peel pearl onions. Blanch six minutes and shock.
In sauté pan, render bacon over medium high heat until almost crispy add onions and lightly brown for 3-5 minutes add butter and peas add salt and pepper and toss in fresh mint serve with perfect roast chicken.