One-Pot Chicken Nduja with Sea Island Red Peas

Recipe by: Dianna Rigell

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This hearty one-pot wonder combines tender chicken thighs, creamy baby potatoes, and smoky lardons in a deeply flavorful broth infused with spicy 'nduja and tomato paste. Red Island Sea Peas add a delightful earthiness, soaking up the rich, savory flavors as everything simmers together. Perfect for a cozy weeknight dinner or a crowd-pleasing weekend meal, this dish is simple to prepare but delivers bold, comforting flavors in every bite.

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Ingredients:

• 4 bone-in, skin-on chicken pieces (split breasts and/or leg quarters)

• 4 oz lardons (or thick-cut bacon, diced)

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 2 tbsp 'nduja (adjust to taste for spice)

• 1 cup Marsh Hen Mill Red Island Sea Peas (quick-soaked or soaked overnight)

• 1 lb baby potatoes, halved

• 1.5 cups chicken stock (plus more if needed)

• 1 tsp smoked paprika

• 1 tsp dried thyme or oregano

• Salt and pepper, to taste

• 2 tbsp fresh parsley, chopped (optional garnish)

• Lemon wedges, for serving

Instructions:

1. Render Lardons:
   Heat a large, deep skillet or Dutch oven over medium heat. Add the lardons and cook until crispy and golden, about 5–7 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the skillet.

2. Sear the Chicken:
   Season the chicken pieces generously with salt and pepper. Add the chicken skin-side down to the skillet with the lardon fat. Sear for 4–5 minutes per side until golden brown and crisp. Remove and set aside.

3. Sauté Aromatics:
   In the same skillet, lower the heat to medium and add the onion. Sauté until softened, about 3–4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.

4. Build the Base:
   Stir in the tomato paste and 'nduja, cooking for 1–2 minutes until combined and aromatic.

5. Add Potatoes, Sea Peas, & Stock:
   Add the halved baby potatoes, Red Island Sea Peas, chicken stock, smoked paprika, and thyme/oregano. Stir well to combine.

6. Simmer with Chicken & Lardons:
   Return the seared chicken pieces and lardons to the pot, nestling them into the mixture skin-side up. Bring to a simmer, cover, and cook on low heat for 40–45 minutes, stirring occasionally. Ensure the potatoes and sea peas are tender, and the chicken is cooked through (internal temperature of 165°F/74°C for breasts, 175°F/80°C for thighs).

7. Finish & Serve:
   Taste and adjust seasoning with salt, pepper, or more 'nduja for spice. Garnish with fresh parsley and serve directly from the pot. Add a squeeze of lemon for a bright finish, and pair with crusty bread for soaking up the delicious broth.

This version emphasizes the crispy, flavorful chicken skin and the enhanced richness from bone-in pieces, making it a show-stopping dish for the table!