Petits Pois a la Francaise or French Braised Peas

Petits Pois a la Francaise is a classic French bistro recipe of braised peas and lettuce that features bacon, baby onions, cream and butter.

It is a fantastic and easy side dish that cooks in well under half an hour, and is equally good served with either meat or fish.

French Braised Peas and Lettuce.

French food has a reputation for being a bit "lahdedah". Whilst it is responsible for dishes like the fancy-sounding but quite simple duck a l'orange, much of the fare is big, bold and rustic.

Petits pois a la Francaise is one of those gloriously simple bistro-style dishes made from really simple ingredients.

It is very much in the same style as chicken forestière, coq au vin blanc, tarragon chicken, poulet au vinaigre or beef daube.

It is a quick and simple dish that comprises braised peas, lettuce with bacon and baby onions. Throw in a bit of garlic, some stock, butter and a little cream, and that is the lot.

It is a wonderful side dish that cooks in around 15 minutes in a single pan.

Preparation does take 10 minutes, but all of it can be done well in advance and left in the fridge until you are ready to cook.

Frequently Asked Questions

Can I use frozen peas?

Absolutely. Frozen peas are genuinely the best of the frozen vegetables as far as I am concerned! I use them in everything from my pasta e piselli (pea and pancetta) to my pea pesto!

To be perfectly honest, unless you are growing your own peas or getting them really fresh from someone, frozen peas are the best to use.

That does not mean that you cannot use fresh, I do... Although it takes twice as long to make this recipe as I eat at least half of what I pod.

What bacon should I use?

I like to use good old-fashioned smoked streaky bacon. When it cooks, it gives off the most wonderful fat that mingles with the butter and the cream.

I also find that the smoky flavour really works well with the sweet peas and lettuce.

Can I add herbs?

Yes, you can add many herbs to this dish. You should choose something that matches whatever you are serving this with.

If I am adding it to pork or chicken, then use fresh thyme; if you are serving it with lamb, then mint is the herb you want.

Serving Suggestions.

To be perfectly honest, I could eat petits pois a la Francaise on its own... Locked in the kitchen... Straight from the pan... Just so I don't have to share!

But this recipe is a perfect dish to pair with any simply cooked meat or fish. The flavours, whilst being fairly big and bold, are complementary to most things. 

Some personal favourites would be my herb crusted salmon or simply cooked pork belly slices.

But it would be equally as good served in a big bowl alongside a Sunday lunch. Some perfectly roast chicken or roast pork shoulder would be a grand main to serve alongside this simple French side.

You could practically throw anything alongside this recipe so long as it is not overly spiced, and it would be divine!

It is pictured above and below with my bacon-wrapped cod loin, but it would be just as good with my bacon wrapped monkfish recipe.

Equipment Used

I only mention brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• 30cm or 12" nonstick frying pan or skillet.
• Chopping board.
• Kitchen knife.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Stirring and serving spoons.