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Sugar Snap Peas Sauteed with Lemon Balm and Cilantro Essence, served along side Roasted Chicken and

Sugar Snap Peas Sauteed with Lemon Balm and Cilantro Essence, served along side Roasted Chicken and Raw Gruyere

serves 4

1 lb of sugar snap peas

Chopped Cilantro and Lemon Balm, using as much as you would like or not like, and saving some larger un-chopped leaves for garnish

1 lemon

1-2 T of olive oil

salt and peper

1 whole chicken, roasted

3 T of olive oil for rubbing

1 cup of dry white wine

3 T of finely chopped rosemary

3 cloves of garlic, peeled and halved

 

First make sure you start with roasting the chicken.  The great thing about using a whole chicken is that you will have left over meat for other dishes. 

Pre-heat the oven to 425. Rub the chicken all over with olive oil and liberally salt and pepper the bird.  Add some of the dried or fresh rosemary and garlic into the cavity.

Put the chicken into a roasting pan just large enough to hold the chicken as you do not want to give the bird to much extra room.

Our wine into the oan adding the rest of the rosemary and garlic and bake for an hour until nicely browned.  Baste frequently with the juices in the pan.

When the Chicken has been roasted now you can start the peas

Put the olive oil in a skillet and heat to medium high

Zest one whole lemon with the zest ending up in the skillet and then squeeze the whole lemon into the skillet as well, letting the zest get fragrant and for the juice to sizzle.

Add salt and pepper to taste

Add the Peas and saute, then toward the end of the few minute saute add the lemon balm and cilantro. Be sure to not overcook this snappy peas as they would be great eaten raw as well!

To plate up put some of the chicken on a plate and then top with the sugar snap pea mixture, fresh cilantro and lemon balm,  and on the side slices of the gruyere cheese

 

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