SPRING CHICKEN WITH PEAS AND ONIONS
Chicken thighs with Old El Paso® onions and frozen sweet peas combine to make a delicious saucy dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Sprinkle chicken thighs with salt and pepper. In 4-quart Dutch oven, heat oil over medium-high heat until hot. Add chicken in batches; cook 4 to 6 minutes or until browned on both sides. Remove chicken from Dutch oven.
- Add onions to Dutch oven; cook 3 to 4 minutes, stirring frequently, until tender. Add chicken and broth; reduce heat to low. Cover; cook 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (180°F). Remove chicken; place on platter. Cover with foil to keep warm.
- In small bowl, mix milk and flour until smooth. Beating with wire whisk, add flour mixture to cooking juices in Dutch oven. Increase heat to medium. Add peas and tarragon; cook about 5 minutes, stirring frequently, until peas are tender and sauce has thickened slightly. Pour mixture over chicken.
Nutrition Facts : Calories 380, Carbohydrate 23 g, Cholesterol 85 mg, Fat 1/2, Fiber 4 g, Protein 38 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 10 g
FRENCH-STYLE CHICKEN WITH PEAS & BACON
This creamy one-pot chicken dish is a great-value way of feeding the whole family
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
- Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
- Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.
Nutrition Facts : Calories 379 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 1.6 milligram of sodium
BAKED CHICKEN WITH ONIONS AND PEAS
I like the flavor of the soy, Worcestershire and garlic gives the chicken. And I love the way the peas caramelize in the oven. Over white rice this is delicious! You can use less peas but I always make extra since they always seem to disappear.
Provided by Joanne
Categories Poultry
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl soak chicken in water, and vinegar for about 10 minutes. Rinse well, trim excess skin and pat dry. This step is optional it's just how I clean chicken.
- Place chicken in a large zip lock bag or large bowl. To chicken add 1/4 cup olive oil, 2 tablespoons salt (or to taste) and 1 teaspoons black pepper, garlic, oregano, lime juice, soy and Worcestershire sauce. Mix well, let marinade for at least an hour (overnight is best).
- Preheat oven to 350 degrees f.
- Place chicken skin side down in casserole dish large enough to leave some space between the chicken pieces. I bought one large aluminum tray. Pour remaining marinade over chicken. Bake for 20 minutes.
- Meanwhile, place peas and onions in a large bowl. Season with 1 tablespoon of salt (or to taste) and 1 teaspoons pepper, and 1/4 cup of olive oil. Toss to coat.
- After 20 minutes, remove chicken from oven and add the peas and onions. Turn chicken so that the skin side is up, and make sure the chicken is sitting on top of the peas so that the skin can brown. Raise oven temperature to 400 degrees and Cook for about 30 to 40 minutes or until chicken is fully cooked. I served this with my white rice recipe http://www.food.com/recipe/white-rice-503045.
- Hope you enjoy!
Nutrition Facts : Calories 1077.3, Fat 64.4, SaturatedFat 15.7, Cholesterol 225, Sodium 4173.9, Carbohydrate 49.4, Fiber 15.4, Sugar 18.7, Protein 72.6
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