Recipe and Photo by: Better Homes and Gardens
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.
2-1/2- to 3-pound cut up broiler-fryer chicken or 2 pounds chicken thighs
pound small new potatoes, quartered
margarine or butter
teaspoon dried rosemary leaves, crushed
green onions, thinly sliced
10-ounce package frozen peas
8-ounce carton dairy sour cream
Snipped parsley (optional)
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.
nutritional info per serving
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