Preheat the oven to 180°C.
Fry the chicken skin-side down in oil until golden, then roast in the oven for 15 minutes.
Whisk egg yolks, sugar, and vanilla seeds in a bowl.
Blanch 375g of peas in salted boiling water and purée them in a blender.
Heat cream and pea purée, pour over eggs, then thicken the mixture in a pan over medium heat.
Cover the custard with film and refrigerate until chilled.
Pulse the remaining defrosted peas into a paste and mix with fresh peas, shallots, herbs, and spices.
Plate two chicken thighs with pea custard, pea salad, and pea shoot garnish.