Chicken with Peas and Potatoes Recipe

Name: Chicken with Peas and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2-1/2- to 3-pound cut up broiler-fryer chicken or 2 pounds chicken thighs Safeway 1 lb For $1.99 thru 02/09; 1 pound small new potatoes, quartered King Sooper's 5 lb For $1.88 thru 02/09; 2 tablespoons margarine or butter; 3/4 cup chicken broth; 1 teaspoon dried rosemary leaves, crushed; 1/4 teaspoon pepper; 4 green onions, thinly sliced King Sooper's 1 lb For $0.99 thru 02/09; 1 10-ounce package frozen peas; 1/4 cup snipped parsley; 1 8-ounce carton dairy sour cream; 2 tablespoons all-purpose flour; snipped parsley (optional)

Servings: persons

1 2-1/2- to 3-pound cut up broiler-fryer chicken or 2 pounds chicken thighs Safeway 1 lb For $1.99 thru 02/09
1 pound small new potatoes, quartered King Sooper's 5 lb For $1.88 thru 02/09
2 tablespoons margarine or butter
3/4 cup chicken broth
1 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper
4 green onions, thinly sliced King Sooper's 1 lb For $0.99 thru 02/09
1 10-ounce package frozen peas
1/4 cup snipped parsley
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
snipped parsley (optional)

1
1.
2
Skin chicken, if desired.
3
Scrub potatoes.
4
If desired, remove a narrow strip of peel from the center of each potato.
5
2.
6
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.
7
Add potatoes, broth, rosemary, and pepper.
8
Bring to boiling; reduce heat.
9
Cover and simmer for 30 minutes.
10
3.
11
Add green onions, peas, and 1/4 cup parsley to skillet.
12
Cover and simmer about 10 minutes more or until the chicken and potatoes are tender and chicken is no longer pink.
13
Using a slotted spoon, transfer chicken and vegetables to platter; keep warm.
14
4.
15
Remove skillet from heat.
16
Stir together sour cream and flour; stir into broth in skillet.
17
Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
18
Spoon sauce over chicken and vegetables; sprinkle with additional parsley, if desired.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 2-1/2- to 3-pound cut up broiler-fryer chicken or 2 pounds chicken thighs Safeway 1 lb For $1.99 thru 02/09, 1 pound small new potatoes, quartered King Sooper's 5 lb For $1.88 thru 02/09, 2 tablespoons margarine or butter, 3/4 cup chicken broth, and more.

Yes, Chicken with Peas and Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken with Peas and Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions