Chicken with braised peas and onions.

Tonight’s dinner is an adaptation of one of Gordon Ramsay’s cookbooks. Delicious is the first word that comes to mind. Our son gave it a thumbs-up.

This dish is prepared in two steps. First, the chicken is fried to a beautiful golden color. Thereafter, it is braised to become nicely tender and juicy.

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While the chicken is finishing cooking  you will start the peas and onions. Most of all, simmering is very important. Each ingredients will cook to perfection thus making this dish absolutely delicious.

While this dish can be enjoyed alone, jasmine white rice is a great side dish. Mashed potatoes are also a great option, and they are actually my favorite with this.

A nice glass of Chardonnay was perfect with it.

If you enjoyed this recipe of chicken with braised peas and onions, you may want to try:

Braised Pork Chops

Braised Cabbage with Bacon

Milk Cooked Peas

White Balsamic Pork Chops with Roasted Potatoes and Peas

 

Chicken with Braised Peas and Onions

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chicken with braised peas and onions
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6
Author: Giangi Townsend
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Ingredients 

  • 6 ounces chicken tighs, or skinless breast
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme
  • 1 garlic clove, crushed
  • 1½ teaspoon unsalted butter
  • ⅔ cup water
  • 2 tablespoons unsalted butter
  • 1½ cup pearl onions, thawed if frozen
  • 4 cups peas, thawed if frozen
  • ⅔ cup water
  • 1 romaine salad, shredded

Instructions

  • 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.

Nutrition

Calories: 182kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 9mg | Potassium: 246mg | Fiber: 5g | Sugar: 5g | Vitamin A: 945IU | Vitamin C: 39.6mg | Calcium: 26mg | Iron: 1.4mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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