Comida Kraft
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Chicken with Peas and Potatoes

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6 servings

Chicken thighs, peas and red new potatoes pair with a sour cream sauce to make a one-pot easy dish for 6 elegant enough for any night of the week.

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What You Need

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Make It

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  • 1. Skin chicken, if desired. Scrub potatoes. If desired, remove a narrow strip of peel from the center of each potato.
  • 2. In a 12-inch skillet cook chicken in hot margarine or butter over medium heat about 15 minutes or until chicken is browned, turning to brown evenly. Add potatoes, broth, rosemary, and pepper. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.
  • 3. Add green onions, peas, and 1/4 cup parsley to skillet. Cover and simmer about 10 minutes more or until the chicken and potatoes are tender and chicken is no longer pink. Using a slotted spoon, transfer chicken and vegetables to platter; keep warm.
  • 4. Remove skillet from heat. Stir together sour cream and flour; stir into broth in skillet. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon sauce over chicken and vegetables; sprinkle with additional parsley, if desired. Makes 6 servings.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 491
% Daily Value
Total fat 27g
Saturated fat 10g
Cholesterol 106mg
Sodium 286mg
Carbohydrate 28g
Protein 34g

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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