Return to oven, and bake at 350°F until pastry is lightly browned on bottom, about 10 minutes.
green split peas.marjoram leaves.
and crispy bacon.(optional), for serving.In a large pot, combine the split peas and water and bring to a boil.
Simmer for 2 minutes, cover, and let stand for 1 hour..In a medium skillet, heat the oil.
Add the celery, carrots, onion, marjoram, and thyme and cook over moderate heat, stirring occasionally, until the vegetables are softened, 8 minutes.
Scrape the mixture into the split peas and simmer over moderately low heat, stirring occasionally, until the peas have dissolved and the soup is thickened, about 2 hours.Place chicken in a gallon-size ziplock plastic bag, and pour marinade over chicken.
Seal and refrigerate, turning occasionally, 8 to 12 hours.. Make the pickled onions.Combine red onion slices and 1 cup hot water in a medium bowl; stir 30 seconds.
Drain and rinse onions in a strainer with cold running water.Return onions to bowl, and stir in vinegar, 1/2 cup cold water, sugar, and salt until well combined.
(Editor: Durable Mice)