Best Basque Chicken Peas Recipes

BASQUE CHICKEN & PEAS

Basque Chicken & Peas image

This is ideal for people who work as it can mostly be prepared ahead with the cooking time approx 25 mins.

Provided by Ceezie

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

9 skinned and deboned chicken thighs, cut into 3/4 inch pieces
1/4 cup olive oil
1 yellow onion, chopped
3 garlic cloves, minced
1/3 cup white wine
1/4 teaspoon Hungarian paprika
2 cups petite frozen peas
salt, to taste
pepper, to taste

Steps:

In a heavy frying pan, cook onion and garlic over medium heat in oil, stirring often, until they begin to turn golden. Dust chicken pieces lightly with flour and add to the onion mixture. Continue to cook thighs, turning them over when they are brown. Stir in salt, pepper, paprika and wine. Simmer for about 15 min longer. Stir in peas and cook for only about 3 minutes Serve hot.

Nutrition Facts : Calories 652.6, Fat 46.1, SaturatedFat 11.2, Cholesterol 177.7, Sodium 243.9, Carbohydrate 14, Fiber 3.5, Sugar 5.3, Protein 40.7

BASQUE CHICKEN WITH PEAS

Basque Chicken With Peas image

Provided by Susan Herrmann Loomis

Categories dinner, one pot, main course

Time 45m

Yield Four servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
3 1/2 pounds chicken pieces
Salt and freshly ground black pepper to taste
2 large bell peppers, cored and sliced into 1/4-inch pieces
1 large onion, thinly sliced
4 ounces lean slab bacon, rind removed and cut into 1/4-inch dice
1 leafy sprig of parsley, coarsely chopped
3 cloves of garlic, minced
2 pounds fresh or frozen sweet green peas

Steps:

Heat the olive oil in a large frying pan or skillet over medium-high heat. When the oil is hot, brown the chicken on both sides, seasoning generously with salt and pepper.
Remove the chicken from the pan and reserve. Reduce the heat to medium and add the peppers, onion, bacon, parsley and garlic to the pan. Cook, stirring constantly, until the garlic and onion become translucent, about five minutes.
Return the chicken to the pan, cover and cook over medium-low heat, stirring occasionally, until the chicken is nearly cooked through and the vegetables are tender, about 30 minutes.
Add the peas, stir gently, cover and cook just until they are heated through, three to five minutes. (If using frozen peas, increase the cooking time slightly.) Season to tase.
To serve, transfer the chicken and vegetables to a warmed serving platter and pour the cooking juices over all.

Nutrition Facts : @context http, Calories 1295, UnsaturatedFat 53 grams, Carbohydrate 44 grams, Fat 82 grams, Fiber 15 grams, Protein 91 grams, SaturatedFat 23 grams, Sodium 1829 milligrams, Sugar 18 grams, TransFat 0 grams