November 15, 2010

November 15, 2010

November 15, 2010

Tonight dinner is an adaptation of one of Gordon Ramsay cookbooks: Chicken with Braised Peas and Onions.  Delicious is the first word that comes to mind. Thumbs up, is what our son give to it. A nice glass of Chardonnay was perfect with it.  Enjoy..

 

Tonight’s November 15, 2010 dinner:


Chicken with Braised Peas and Onions

Chicken-With-Braised-Peas-and-Onions-8x6.JPG

CHICKEN WITH BRAISED PEAS AND ONIONS

6 chicken breast or thighs, (I prefer skinless)

2 tablespoons olive oil

1 teaspoon fresh thyme

1 garlic clove, crushed

1 ½ tablespoon butter

2/3 cup water

2 tablespoons butter

1 ½ cup pearl onions, thawed if frozen

4 cups green petite peas, thawed if frozen

Thyme springs

2/3 cup water

1 romaine heart, shredded

Heat oil in a large frying pan until hot. Season the chicken all over with salt and pepper, then fry until golden brown, about 5 minutes on each sides. Add the thyme, garlic, butter, and water to the pan. Reduce the heat to medium- low, partially cover the pan, and braise until the chicken is tender, 30 to 35 minutes. Turn the chicken halfway through the cooking. The chicken is done when nice and tender and the juice reduced by half.

About half way into cooking the chicken, 15 minutes, melt the remaining 2 tablespoons of butter in another pan and add the onions. Toss well and cook over medium to low heat, stirring frequently, until the onions are tender, 8 to 10 minutes. Add the thyme springs, peas and water. Season well.

Simmer until the peas and most of the water has evaporated, 5 to 6 minutes. Add the lettuce and stir until just wilted, about 2 minute longer. Serve the chicken over a bed of peas and onions.

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