Start by heating the olive oil in a large frying pan until it's hot. You want a nice sizzle when you add the chicken. Season the chicken on both sides with salt and pepper, which will help create a flavorful crust.
Carefully place the seasoned chicken in the pan. Fry until golden brown, about 5 minutes on each side. Keep an eye on the heat, adjusting it if necessary to prevent burning. You're aiming for a beautiful, deep golden color.
Once the chicken is browned, add in the thyme, crushed garlic, 1½ teaspoons of butter, and ⅔ cup of water. Stir everything together, and then reduce the heat to medium-low.
Partially cover the pan, allowing the chicken to braise. This should take about 30 to 35 minutes. Turn the chicken halfway through the cooking to ensure even tenderness. The goal is to have it nice and tender, with the juices reduced by half.
While the chicken is cooking, prepare the pearl onions. In another pan, melt the remaining 2 tablespoons of butter over medium-low heat.
Add the onions to the pan, tossing well to coat them in the melted butter. Cook for about 8 to 10 minutes, stirring frequently until they become tender and slightly caramelized.
At the 15-minute mark of the chicken cooking time, add the thyme springs, peas, and another ⅔ cup of water to the onions. Season well with salt and pepper to enhance the flavors.
Allow the mixture to simmer until the peas are tender and most of the water has evaporated, which should take around 5 to 6 minutes.
Finally, add the shredded romaine salad to the peas and onions, stirring until just wilted, about 2 minutes longer. This adds a lovely freshness to the dish.
When everything is ready, serve the chicken on a bed of the peas and onions. Enjoy the delightful flavors of your homemade Chicken with Braised Peas and Onions!
