Best Garlic And Herbed Early Peas And French Beans Recipes

HERBED CHICKEN WITH SPRING VEGETABLES

Herbed Chicken with Spring Vegetables image

Provided by Giada De Laurentiis

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
3 cloves garlic, minced
1 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
3 boneless, skin-on chicken breasts
3 bone-in, skin-on thighs
3 tablespoons olive oil
1 tablespoon butter
6 cipollini onions, trimmed and peeled
8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip
1 cup chicken broth
6 ounces snap peas, trimmed
4 ounces morel mushrooms

Steps:

Preheat the oven to 375 degrees F. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas
and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.

GARLICKY GREEN BEANS AND PEAS

Garlicky Green Beans and Peas image

Provided by Sandra Lee

Categories side-dish

Time 6m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1/2 teaspoon citrus herb seasoning (recommended: Spice Island)
1 cup frozen green beans, thawed
1 cup frozen peas, thawed
2 tablespoons diced pimientos
1 teaspoon minced garlic
Salt and freshly ground black pepper

Steps:

In medium saucepot, over medium-high heat, melt butter. Add remaining ingredients and cook for 4 to 5 minutes, or until heated through.

HERBED PEAS

Herbed Peas image

Fresh herbs produce peas that please! Here's a great dish I love serving with my favorite meat dishes. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1/3 cup butter
6 cups fresh or frozen peas
3/4 cup thinly sliced green onions
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large skillet, heat butter over medium-high heat. Add peas and green onions; cook and stir until tender. Stir in the remaining ingredients.

Nutrition Facts : Calories 161 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 283mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

BASIC BUTTERED PEAS

Basic Buttered Peas image

Provided by Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 quart water, for boiling
1 pound peas
1 tablespoon salt (for boiling peas)
1 tablespoon butter
Salt and freshly ground black pepper
Optional additions: pearl onions and lettuce, freshly chopped tarragon, chives, mint, parsley, soaked and chopped dried wild mushrooms or chopped prosciutto.

Steps:

Shell the peas if using fresh peas, if using frozen defrost fully before cooking. Bring the water to a rapid boil. Stir in the salt and add the peas. Boil the peas for 1 minute or until they are cooked. Drain the peas when done and add peas to a wide skillet over high heat. Toss in pan until fully dry. Add butter and salt and pepper to taste. Add any optional additions if you choose, and combine.