Chicken w/Peas & Potatoes
one 2 1/2 to 3 pound cut up broiler fryer chicken or 3 pounds chicken thighs
2 tablespoons of margarine or butter
1 pound of small new potatoes, quartered
3/4 cup of chicken broth
1 teaspoon of dried rosemary, crushed
1/4 teaspoon of pepper
one 10 ounce package of frozen peas
4 green onions, thinly sliced
1/4 cup of snipped parsley
one 8 ounce carton of dairy sour cream
2 tablespoons of all purpose flour
Tomato slices, optional
Fresh rosemary sprigs, optional
If desired, skin chicken. Rinse chicken; pat dry with paper towels. In a 12 inch skillet cook the chicken in margarine over medium heat about 15 minutes or till browned, turning to brown evenly. Add potatoes, broth, dried rosemary, and pepper. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.
Add peas, green onions, and 1/4 cup parsley to skillet. Cover and simmer about 10 minutes more or till the chicken and potatoes are tender and chicken is no longer pink. Using a slotted spoon transfer chicken and vegetables to platter; keep warm.
Stir together the sour cream and flour; stir into broth mixture. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Spoon over chicken and vegetables. If desired, garnish with tomatoes and fresh rosemary. Makes 6 servings |
Chicken Cookbooks
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