Macaroni & Sot-y-Laisse

I saw some sot-y-laisse (chicken oysters) in the market last time in Paris. So I'm going to make this for Boxer Day lunch. From Anthony Demetre, one of the best British chefs for French bistro cuisine. This serves 4 so I must remember to double it.

150 ml double cream
150 ml chicken stock
grated zest and juice of one lemon
2 garlic cloves
2 sprigs of rosemary
2 sprigs of summery savory
200 gr fresh macaroni
maldon sea salt
ground black pepper
65 gr butter
20 chicken oysters
150 gr fresh peas, cooked

1. put the cream, stock, lemon zest and juice, garlic and herbs in a pan, simmer the mixture until reduced by half.
2. cook the macaroni in a large pan of salted boiling water until al dente; drain, refresh in cold water and set aside.
3. in a large pan, heat the butter and quickly sauté the chicken oysters until nicely caramelized; add the pasta, cooked peas and the cream mixture, and toss together until well mixed and the pasta is well coated.
4. adjust the seasoning and serve