Chicken, Country Ham & Peas

This dish builds on a batch of fricasseed chicken and transforms it into something richer. The chicken bakes in the oven while the fricassee sauce gets combined with milk and a pinch of ground cloves in a saucepan, strained, and then cooked with country ham and frozen peas until the sauce thickens enough to coat a spoon.

The ground cloves are a quiet addition, just a pinch, but they add a warm, almost perfumed note that ties the salty ham and sweet peas together. Straining the sauce before adding the ham and peas ensures a smooth, velvety finish with no lumps.

Country ham brings a salty, smoky intensity that’s different from regular deli ham. It doesn’t disappear into the sauce. Instead, it holds its own against the creamy fricassee and gives each bite a distinctly Southern character. Served over pasta or rice with a sprinkle of fresh parsley, this is weeknight elegant.

Kitchen Tips

• Start with a pre-made batch of fricasseed chicken. This recipe is designed as a second-day transformation of leftover fricassee
• Strain the sauce through a fine strainer after combining with milk and cloves for a smooth result
• Cook the sauce until it coats a wooden spoon. Too thin and it slides off the chicken; too thick and it’s gluey
• Frozen peas go in with the ham and cook in the thickening sauce, no need to defrost separately

Variations

• Use prosciutto instead of country ham for a more Italian-leaning flavor
• Add a splash of dry sherry to the sauce while it thickens for extra depth
• Swap peas for asparagus tips cut into 1-inch pieces during spring