Jewish Italian Chicken Peas Recipes
ITALIAN CHICKEN AND CHICKPEAS
Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!
Provided by Kristin Turrell
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
- Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
- Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g
ITALIAN PEAS
This is my mom's recipe. Let's just say, you'll never look at peas the same way again...they are sooo good.
Provided by WORSHIPWARRIORMT
Categories Side Dish Vegetables Onion
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium heat. Stir in onion; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 5 minutes.
Nutrition Facts : Calories 106.3 calories, Carbohydrate 12.3 g, Cholesterol 0.1 mg, Fat 4.8 g, Fiber 3.5 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 120.5 mg, Sugar 4.8 g
ITALIAN PEAS
I use frozen peas for this one because they are always available but when the fresh peas are in season I use them. They make it even more delicious.
Provided by Realtor by day
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and butter in skillet over medium heat. Stir in onions and garlic, cook about 5 minutes until starting to brown just slightly.
- Add peas, season with salt, pepper, a pinch of parsley and a pinch of Italian seasoning. Cover and cook until the peas are tender, about 10 to 15 minutes depending on how you like them done. I don't like mine mushy so I just cook them about 10 minutes.
- When you serve them, sprinkle the cheese over top.
JEWISH-ITALIAN CHICKEN & PEAS
From The Ultimate Book of Main Course Dishes by Jenni Fleetwood. I made some Jewish recipes for Hanukkah, and this turned out to be my favorite. The best thing about this dish is the creamy sauce.., which contains no milk or cream at all! Potato latkes taste incredible with this sauce, but you can also serve this dish with pasta, mashed potatoes, or even just a piece of crusty bread.
Provided by rpgaymer
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season the chicken with salt & pepper, then dust generously with flour. Set aside.
- In a bowl, whisk the lemon juice and egg yolks together. Set aside.
- Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the onion, fennel, parsley and fennel seeds. Cook for five minutes while stirring occasionally.
- Add the remaining oil and the chicken to the pan and cook for at least 4 minutes on each side. Remove the chicken and onion mixture and set aside.
- Deglaze the pan by pouring in the Marsala wine and cooking over high heat until reduced to about 2 tablespoons (about 2 minutes), then pour in the stock. Add the peas, chicken, and onion mixture. Cook over a very low heat for 5 minutes, or until the peas are cooked through.
- Gradually add the lemon juice & egg yolk mixture to the pan while stirring constantly. Keep stirring over very low heat until the mixture thickens to a creamy consistency, about 1 minute. DO NOT ALLOW THE SAUCE TO BOIL. Serve the chicken immediately.
BASQUE CHICKEN & PEAS
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
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
CHICKEN, PEAS, AND MUSHROOMS
Make and share this Chicken, Peas, and Mushrooms recipe from Food.com.
Provided by PumpKIM
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spray a pan with cooking spray and turn the stove on to medium to high heat.
- Cut the chicken into 1 inch cubes and brown in the pan.
- Add the remaining ingredients and stir until the sauce thickens.
- Can be served over rice, if desired.
Nutrition Facts : Calories 292.2, Fat 15.1, SaturatedFat 4.1, Cholesterol 72.6, Sodium 594.7, Carbohydrate 10.8, Fiber 1.8, Sugar 3.5, Protein 27.6
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