Chicken With Peas And Potatoes Recipes

BAKED CHICKEN THIGHS WITH POTATOES AND PEAS

Steps:

• Preheat oven to 375 F.
• In a 3 quart baking dish, toss potatoes with garlic, onion, 2 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Transfer to preheated oven and bake for 30 minutes.
• While potatoes are cooking, trim excess skin from chicken thighs. Score the chicken 4 times (I like to make an XX pattern crossing in opposite directions) on the skin side, about 1/4-inch deep. Toss with remaining oil, salt, thyme, and pepper and set aside until potatoes are ready.
• Place seasoned thighs on top of potatoes in a single layer, skin-side up, and return to the oven for 40 minutes.
• Add drained peas, tucking them down around the chicken, and cook another 15-20 minutes, until warmed.
• Serve chicken with crusty bread for dunking into the pan juices, if desired.

EASY SPICED CHICKEN WITH POTATOES AND PEAS

Steps:

• Preheat oven to 400 degrees. In a small bowl, stir together cumin, coriander, and cayenne, if using. In a medium pot, bring potatoes to a boil in salted water over high and cook until tender when pierced with a knife, 10 minutes. With a slotted spoon, transfer potatoes to a paper-towel-lined plate and set aside. Return water to a boil, then add peas and cook just until tender, 3 minutes. Drain peas and set aside.
• Meanwhile, in a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and cook, skin side down, until golden-brown and crisp, about 5 minutes. Flip and transfer skillet to oven; roast until chicken is cooked through, 15 to 20 minutes.
• Remove chicken from skillet and pour off all but 1 tablespoon fat. Add potatoes and 1 1/2 teaspoons spice mix, reserving remaining for Moroccan Meatballs with Couscous and Roasted Carrots, and cook over medium-high, stirring occasionally, until potatoes are golden in spots, 7 minutes. Stir in peas, lemon juice, and chopped cilantro; season to taste with salt and pepper. To serve, place chicken on top of peas and potatoes and sprinkle with cilantro leaves.

CHICKEN WITH PEAS AND POTATOES

Steps:

• Skin chicken, if desired. Rinse and pat dry with paper towels.
• Scrub the potatoes.
• In a 12-inch skillet cook chicken in hot butter over medium heat about 15 minutes or until chicken is browned, turning to brown evenly.
• Add potatoes, broth, rosemary, and pepper.
• Bring to boiling; reduce heat.
• Cover and simmer for 30 minutes.
• Add green onion, peas, and 1/4 cup parsley to skillet.
• Cover and simmer about 10 minutes more or until the chicken and potatoes are tender and chicken is no longer pink.
• Using a slotted spoon, transfer chicken and vegetables to a platter; keep warm.
• Remove skillet from heat.
• Stir together sour cream and flour; stir into broth in skillet.
• Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
• Spoon sauce over chicken and vegetables.

15-MINUTE INDIAN CURRY WITH CHICKEN AND PEAS

Steps:

• Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes.
• Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan bread.

FAVORITE CHICKEN POTPIE

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

ONE-PAN CHICKEN AND POTATOES WITH SNAP PEAS

Steps:

• Heat oven to 425°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Toss potatoes with 2 Tbsp. dressing; spread onto half the prepared baking sheet.
• Place chicken on other side of baking sheet. Reserve 1 Tbsp. of the remaining dressing for later use; brush remaining dressing onto chicken.
• Bake 25 to 30 min. or until chicken is done (165ºF).
• Combine peas with reserved dressing; toss with potatoes. Place next to chicken on baking sheet. Bake 2 to 3 min. or until peas are crisp-tender.
• Sprinkle with cheese.

CHICKEN AND PEAS AU GRATIN CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat the olive oil in a skillet over medium heat. Cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes; drain and set aside.
• Toss the bread pieces, Cheddar cheese, and 1/4 cup melted butter together in a bowl; spread about half of the mixture into the bottom of a 9x13-inch baking dish. Layer the peas and chicken atop the bread layer.
• Melt 1/4 cup butter in a saucepan over medium heat; stir the flour, milk, salt, and pepper into the melted butter. Cook and stir the sauce until smooth and thick, 5 to 7 minutes. Pour over the casserole. Top with the remaining bread mixture.
• Bake in the preheated oven until the top begins to brown, 30 to 40 minutes.

FRENCH-STYLE CHICKEN WITH PEAS & BACON

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.

SPRING CHICKEN WITH PEAS AND ONIONS

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.

5-INGREDIENT CHICKEN WITH PEAS AND CARROTS

Steps:

• Preheat the oven to 400 degrees F.
• Heat a large high-sided skillet or braiser over medium-high heat. Coat the pan with 2 tablespoons of oil. Season the chicken skin generously with salt and pepper. Place the chicken skin-side down in the skillet. Season the underside with salt and pepper. Cook undisturbed until the chicken easily releases from the pan and is golden brown, about 5 minutes.
• Meanwhile, remove the carrot tops, leaving about 1 inch of green stem attached to the carrots. Set aside the carrot tops. Cut the carrots into 2- to 3-inch pieces and set aside.
• Flip the chicken and cook for 2 minutes. Turn off the heat, add the carrots and turn them in the oil to coat. Transfer the skillet to the oven and bake until the chicken registers 165 degrees F on an instant-read thermometer and the carrots are softened and caramelized in places, 30 to 40 minutes.
• Remove the chicken from the oven and add the frozen peas. Return the chicken to the oven, then turn off the oven. The residual heat from the oven and the hot skillet will thaw and heat the peas.
• Put the garlic, lemon zest, lemon juice and 1/2 teaspoon salt in a 12- to 14-cup food processor and pulse to chop the garlic into very fine pieces, 3 to 4 pulses. Add the carrot tops and pulse until very finely chopped, 6 to 8 pulses. While pulsing, drizzle in the remaining 1/2 cup of oil until combined. Transfer to a small bowl.
• Serve the chicken, peas and carrots with the carrot top gremolata.