Rosemary, Peas, Lemon Chicken.
Juicy tender rosemary chicken paired with the tanginess of the lemon and the sweetness of the peas. A perfect weeknight meal. One of those all in one skillet cooking that is easy to prepare and will require very little cleaning up afterward.
You have a couple of choices.
Not having white wine on hand, I choose to create this dish with brandy. As we all know, brandy is just the perfect replacement for wine and one that is one of my favorite choices.
I love chicken tight, however, breasts will do as well. To make sure they will properly cook, cut them in half to speed up the process and the thick part being cooked as well.
- Starting with a cold skillet. This step will allow the fat to render slowly out of the chicken and giving you crispy skin in return.
- I love Le Creuset enamel cast iron skillets as they cook evenly. Better heat distributions. They can go from stovetop to oven with no issues.
- If you do not want to roast the chicken for 20 minutes in the oven, you can continue cooking the chicken on the stove. However, cover it with a well-fitted lid, lower the heat to medium-low and simmer for 10 minutes. Finish the last 10-15 minutes without the lid and add more chicken stock if dry out.
- This rosemary, peas, lemon chicken dish will taste out of this world with fresh rosemary. I am suggesting you use fresh if available to you.
SIde Dishes Suggestions:
Rice with Pease and Butter Simple and super easy to prepare. Marries well and allows the juices to be soaked up beautifully.
Tomato Arugula Salad Clean and crisp for a lighter dinner or Sunday brunch
Fennel, Tomato and Basil Salad Great combination of fresh crisp flavors.
Products and equipment used to prepare this wonderful recipe
Rosemary, Peas, Lemon Chicken
- 35 mins total
- 5 mins prep
- 30 mins cook
- serves 4 people
8 chicken tights, skin and bone-in
1- 2 tablespoons chopped fresh rosemary
salt and pepper
1 tablespoon olive oil
3 garlic cloves minced
½ cup brandy
½ cup chicken stock
½ cup lemon juice
1 cup peas - defrosted if frozen
lemon wedges (optional)
Season chicken on all sides with salt, pepper, and rosemary pressing down on the chicken. In a frying pan add the olive oil and place the chicken skin side down into the frying pan. Set the pan over medium heat.
Once the skin is golden and crisp, turn and cook another 5 minutes on the other side. Remove chicken from the pan and set aside.
Preheat oven at 350F.
Fry the garlic in the chicken fat and add brandy or white wine, and lemon juice in the skillet and scrape any bits off the bottom of the pan. Place the chicken back in the skillet, add the peas. Place in the hot oven and bake for another 20 minutes. Add chicken stock so the pan will not become dry.
Season the chicken if needed. Serve with lemon wedges
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