Chicken with Peas (Chicken with Pees)

Written By Lucy Pinder on Friday, September 11, 2009 | 6:54 PM


Chicken with peas (a.k.a. Pollo con i piselli)

Preparation: 15 mins
Cooking: 1 hour - 1 hour 10 mins

Difficulty: Easy


This is a wonderful recipe, easy to prepare and it could be the ideal choice for a Sunday lunch. I usually use chicken thighs but you can use any part of chicken you like, but remember to leave the skin on during the cooking. I like to prepare this recipe during the winter time and if you know how to make a real Italian polenta (not the already made one you can buy at the supermarket!) you, then, will make your guests very happy. Do not forget the red wine!

SERVES 4

Ingredients:

  • 4 Chicken thighs
  • 1 Onion (finely chopped)
  • 1 Potato (sliced - about 3 mm thick)
  • 300 g (11 oz) Peas (I usually use frozen peas)
  • 250 g(9 oz) Chopped tomatoes
  • 2 Bay leaves
  • 15 ml (1 tbs) Tomato purèe
  • 60 ml (2 fl oz) Extra virgin olive oil
  • 450 ml (¾ pint) Vegetable or chicken stock (hot)
  • Salt and freshly ground black pepper for seasoning

Directions:

First and foremost, before you start cooking, be sure that the first thing you do is to prepare the stock so that it is readily available when required. The best thing to do is to have the stock just simmering, and no more, on the cooker.

Put the olive oil into a casserole and sets to medium heat. Add the onion and sweat off for a couple of minutes.

Then, add the chicken to the pan.

Be sure to have a large pan so it can accommodate the chicken.

Cook the chicken for 2-3 minutes.

Then, turn the chicken over and cook for another 2-3 minutes.

Our aim is to turn the chicken thighs golden.

Then, before adding the peas (especially if the are frozen) turn the heat to high and after about a minute add all the peas.

With a wooden spoon set the peas evenly around the chicken and cook for about 5 minutes.

Then, turn the heat to medium and add the chopped tomatoes.

With a wooden spoon move things around a bit, so that the chopped tomatoes are evenly distributed and continue cooking for 10 minutes.

Then, add all your stock. The stock should be enough to nearly cover the chicken.

Add the bay leaves.

Season with salt according to your taste.

Season with black pepper according to your taste.

Add the potato slices. If the slices are too big, half them.

This is what you should have at this stage.

We add just a bit of tomato purèe as flavour enhancer.

We take the lid and cover the pan, but not completely.

Leave a small opening on one side. Now, turn down the heat to low and simmer for 40-50 minutes. During this time turn the chicken twice.

Simmering will cook the chicken to perfection and will also help to reduce the sauce. After 50 minutes you should have what is featured in the picture.

Serve accompanied with few slices of warm country bread or, ideally, with Italian polenta.

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