Spring Chicken With Peas And Onions Recipes

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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



Spring Chicken with Peas and Onions image

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

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

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



French-style chicken with peas & bacon image

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

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

SPRING CHICKEN WITH CARROTS AND PEAS

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14



Spring Chicken with Carrots and Peas image

Steps:

  • Place the chicken wings in a small saucepot and cover with water. Add the lemon and bay leaves, and sprinkle with salt. Bring the mixture to a boil, then reduce the heat and simmer for 20 to 30 minutes.
  • Meanwhile, pat the remaining chicken pieces dry and sprinkle liberally with salt and pepper on both sides. Heat the EVOO in a deep skillet or wide Dutch oven over medium-high heat. Add the chicken, side-down, and cook until crisp, 15 to 18 minutes. Flip the chicken and cook, partially covered with a lid or foil, until cooked through, 8 to 10 more minutes. Remove the chicken to a plate. Lower the heat a bit, then add the shallots and sugar to the skillet and season with salt and pepper. Cook until tender, about 10 minutes. Deglaze the pan with the wine, scraping up the browned bits from the bottom, and cook until reduced by half, 2 to 3 minutes.
  • Strain the poaching liquid and add 1 cup of it to the skillet. Add the peas, carrots and herbs, then stir in the butter and season with a little more salt and pepper. Bring to a simmer and cook until the peas and carrots are tender, 6 to 7 minutes. If you are not serving the stew immediately, stop after you add the carrots and peas (do not simmer them). Arrange the chicken on top and cover. Cool and store in the refrigerator. To serve, removed the chicken to a broiler pan and crisp up under the broiler. Simmer the stew until the peas and carrots are tender, 6 to 7 minutes. Return the chicken to the stew.
  • Ladle the stew into shallow bowls and top with the chicken. Serve with warm buttered baguette.
  • Cook's Note: You can use store-bought chicken stock instead of the poaching liquid if you want to skip that step.

1 whole chicken, cut up into 8 pieces
Handful fresh flat-leaf parsley, finely chopped
2 to 3 slices lemon
2 bay leaves
Salt and freshly ground pepper
1 tablespoon EVOO
6 large shallots, sliced
1 teaspoon sugar
1 cup dry white wine
3 cups shelled fresh peas or defrosted frozen organic peas
1 large bunch spring carrots (3/4 to 1 pound), thinly sliced on an angle
3 tablespoons butter, plus more for the bread
Handful fresh dill, chopped
Baguette, for serving

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



Baked Chicken With Onions and Peas image

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

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

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