Chicken Veloute With Pearl Onions And Peas Recipes

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DAD'S CREAMED PEAS & PEARL ONIONS



Dad's Creamed Peas & Pearl Onions image

While I was growing up, it was our family tradition to make creamed peas with pearl onions for every Thanksgiving and Christmas dinner. My dad was not a happy camper if he didn't see this dish on the table. It was his favorite! I made it for my own family while our kids were growing up, and now my daughter makes this dish for her family. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 10

5 cups frozen peas (about 20 ounces), thawed and drained
2 cups frozen pearl onions (about 9 ounces), thawed and drained
2 celery ribs, finely chopped
3/4 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 cup sour cream
10 bacon strips, cooked and crumbled
3/4 cup salted cashews

Steps:

  • In a large skillet, combine the first 7 ingredients; bring to a boil. Reduce heat to medium; cook, uncovered, until onions are tender and most of liquid is evaporated, 8-10 minutes, stirring occasionally. Remove from heat; stir in sour cream. Top with bacon and cashews.

Nutrition Facts : Calories 322 calories, Fat 18g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 783mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 7g fiber), Protein 14g protein.

ONE-PAN HONEY MUSTARD CHICKEN THIGHS



One-Pan Honey Mustard Chicken Thighs image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

6 bone-in skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup white wine, such as Pinot Grigio
One 14-ounce bag frozen pearl onions
4 cloves garlic, thinly sliced
1/4 cup low-sodium chicken stock
3 tablespoons honey mustard
8 ounces baby bella mushrooms, quartered
1 tablespoon fresh thyme leaves
1 cup frozen petite peas

Steps:

  • Preheat the oven to 400 degrees F.
  • Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
  • Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
  • Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
  • Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
  • Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
  • Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
  • To serve, plate the chicken and vegetables and top with the pan sauce.

CHICKEN AND PEA CASSEROLE



Chicken and Pea Casserole image

Simple and quick casserole. Good main recipe or basic recipe to do add in's. You can double the chicken mixture to have a creamier casserole. With a simple garden salad of romaine lettuce, tomato, and cucumbers, it makes a great meal.

Provided by NENAH25

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 45m

Yield 8

Number Of Ingredients 10

1 teaspoon kosher salt, divided
1 (16 ounce) package rigatoni pasta
1 (10 ounce) can condensed cream of mushroom soup
¾ cup sour cream
1 (10 ounce) can chunk chicken, drained
1 cup frozen peas, thawed
1 ½ teaspoons garlic powder
2 ½ teaspoons onion powder
1 teaspoon freshly ground black pepper
2 cups freshly grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of water to a boil. Add 1/2 teaspoon salt and pasta, and cook until al dente, about 8 to 10 minutes; drain.
  • Meanwhile, in a large bowl, stir together mushroom soup, sour cream, chicken, and peas. Season with garlic powder, onion powder, 1/2 teaspoon salt, and pepper.
  • Stir cooked pasta into chicken mixture until well combined. Pour pasta mixture into a 9x10-inch casserole dish, and spread out evenly. Top with Parmesan cheese, and spray the top with a bit of cooking spray.
  • Bake in a preheated oven until golden brown, about 20 to 25 minutes. Remove from oven, and let cool 5 minutes.

Nutrition Facts : Calories 461.7 calories, Carbohydrate 48.8 g, Cholesterol 53.2 mg, Fat 17.9 g, Fiber 2.8 g, Protein 27.1 g, SaturatedFat 8.7 g, Sodium 1063.4 mg, Sugar 4 g

FRENCH-STYLE CHICKEN WITH PEAS & BACON



French-style chicken with peas & bacon image

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

6 rashers smoked streaky bacon, chopped
8 skinless, boneless chicken thighs
2 garlic cloves, thinly sliced
1 bunch spring onions, roughly chopped
300ml hot chicken stock
250g frozen peas
1 Little Gem lettuce, roughly shredded
2 tbsp crème fraîche

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



Baked Chicken With Onions and Peas image

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

18 pieces chicken (I use drumsticks and thighs and wings)
1 cup white vinegar
8 cups water
3 tablespoons salt
2 teaspoons fresh ground pepper
1/4 cup Worcestershire sauce
2 tablespoons soy sauce
2 limes, juice of
1 tablespoon oregano
10 garlic cloves, smashed in a mortar and pestle (or finely chopped)
4 (15 ounce) cans sweet peas, drained
1/2 cup olive oil
1 onion, thinly sliced

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

WINE-BRAISED CHICKEN WITH PEARL ONIONS



Wine-Braised Chicken with Pearl Onions image

This is a family favorite handed down from my grandmother in London. She made it for every family gathering. It was always the first food to go on the table and the first one to disappear. -Wayne Barnes, Montgomery, Alabama

Provided by Taste of Home

Categories     Dinner

Time 7h10m

Yield 4 servings.

Number Of Ingredients 10

8 boneless skinless chicken thighs (about 2 pounds)
1 package (14.4 ounces) pearl onions, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup white wine or chicken broth
2 teaspoons minced fresh parsley
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
Hot cooked rice or pasta
Minced fresh parsley, optional

Steps:

  • Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender., Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.

Nutrition Facts : Calories 444 calories, Fat 22g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 990mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 44g protein.

PEAS AND PEARL ONIONS



Peas and Pearl Onions image

A handful of fresh mint brightens peas and pearl onions, making this dish an ideal side for a rich meal.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

10 ounces red pearl onions
Coarse salt
1/2 ounce (1 tablespoon) unsalted butter
2 tablespoons water
2 packages (10 ounces each) frozen petite green peas
1/2 cup small fresh mint leaves

Steps:

  • Cut an X in stem end of each onion. Cook in salted boiling water for 1 to 2 minutes. Drain, and peel.
  • Heat butter and water in a pan over medium-high heat. Add onions, and cook for 4 minutes. Stir in peas and 3/4 teaspoon salt, and cook for 2 minutes. Stir in mint. Serve immediately.

CHICKEN WITH PEARL ONION AND CREMINI MUSHROOM SAUCE



Chicken With Pearl Onion and Cremini Mushroom Sauce image

Make and share this Chicken With Pearl Onion and Cremini Mushroom Sauce recipe from Food.com.

Provided by Krista Roes

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons olive oil, divided
2 cups frozen pearl onions, thawed
2 garlic cloves, minced
8 ounces cremini mushrooms or 8 ounces portabella mushrooms, sliced
3/4 cup dry white wine
1/3 cup heavy cream
1 1/2 teaspoons rosemary

Steps:

  • Sprinkle chicken breasts with 1/4 teaspoons of salt and 1/4 tsp of pepper and sauté chicken in 1 tablespoons olive oil until browned on both sides, about 5 minutes.
  • Set chicken aside, and keep warm.
  • Add remaining 1 tablespoons of olive oil to pan and cook onions and garlic 3 to 4 minutes until onions are brown.
  • Add mushrooms and cook until softened, about 4 minutes.
  • Add wine and cook until most of the liquid is absorbed.
  • Add cream and return chicken breasts to pan.
  • Cook, covered, over low heat, until chicken is cooked through, about 5 minutes.
  • Stir in rosemary, remaining 1/4 teaspoons salt and remaining 1/4 teaspoons pepper.

SPRING CHICKEN WITH PEAS AND ONIONS



Spring Chicken with Peas and Onions image

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

8 boneless skinless chicken thighs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 cup chopped Old El Paso™ onions
3/4 cup fat-free chicken broth with 1/3 less sodium
3/4 cup evaporated fat-free milk
3 tablespoons all-purpose flour
2 cups frozen sweet peas (from 1-lb bag)
2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves

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

CREAMED ONIONS AND PEAS



Creamed Onions and Peas image

This is a wonderful recipe I use which calls for fresh pearl onions and fresh or frozen peas. Quick and tasty!

Provided by STERASINSKI

Categories     Side Dish     Vegetables     Onion

Time 30m

Yield 6

Number Of Ingredients 8

1 ½ cups fresh pearl onions
2 cups fresh or frozen peas
1 cup heavy cream
1 tablespoon margarine or butter
¼ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon onion powder
⅛ teaspoon garlic powder

Steps:

  • Fill a saucepan with water, and bring to a boil. Cook pearl onions in boiling water for 3 minutes, drain, and rinse in cold water. Peel onions, and remove the ends.
  • Place onions with peas in the saucepan, and fill with enough water to just cover the vegetables. Simmer until tender, about 10 to 12 minutes. Drain, and place vegetables in a bowl.
  • Melt margarine in the saucepan over medium-high heat. Pour in cream, and season with salt, pepper, onion powder, and garlic powder. Bring to a boil; cook until thick, stirring constantly. Stir peas and onions into the sauce to coat. Serve immediately.

Nutrition Facts : Calories 222 calories, Carbohydrate 15.4 g, Cholesterol 54.3 mg, Fat 16.6 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 9.5 g, Sodium 198.2 mg, Sugar 4.6 g

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