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Chicken with petits pois and tomatoes recipe

Chicken with petits pois and tomatoes recipe

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  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This recipe is perfect for the middle of the week - very quickly made with just a few basic ingredients.

1 person made this

IngredientsServes: 2

  • 1 tablespoon olive oil
  • 2 chicken breast fillets, with skin but without bones
  • 1 onion, chopped
  • 2 tomatoes, peeled and chopped
  • 100g frozen petits pois
  • salt and ground black pepper

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Heat the olive oil in a frying pan over medium heat, and cook the chicken breast fillets until golden, about 5 minutes.
  2. Stir in the onions, and cook until the onions are transparent, about 5 minutes. Add the tomatoes, and cook and stir until the juices of the chicken run clear, about 5 minutes more.
  3. Toss in the petits pois and stir just to heat the peas through. Season with salt and pepper; serve immediately.

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33 Classic French Recipes to Transport You to France

However, for the time being, I am stuck in Bulgaria, far from any French food — unless, of course, that which I can make in my kitchen.

I’ve gathered over 30 different incredible and traditional French recipes to help you bring a bit of France to your table. This includes breakfasts, side dishes, lunches, salads, sandwiches, soups, and dinners.

However, it doesn’t include French desserts and pastries — that merits a post of its own (coming soon!)

Here are my favorite classic French recipes you can easily make at home.


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Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


Petits Pois à la Française / Peas with Onions and Lettuce

Recipe credits: Rafaella Sargi
Serves 4

Ingredients
1 tablespoon unsalted butter
1 cup pearl onions (thawed if using frozen)
3 cups shelled garden peas*
5 oz (140 g) tender romaine lettuce hearts, finely shopped
leaves of 3 sprigs of flat Italian parsley, whole (a small handful)
½ teaspoon granulated sugar
¾ cup homemade chicken stock (or low-sodium if using store bought chicken stock)**
2 tablespoons all-purpose flour
1 tablespoon unsalted butter, at room temperature
salt
black pepper

Directions
Scale and prep all the ingredients.
You will need one large frying pan with a lid and a small bowl.

In a large frying pan, over medium high heat melt one tablespoon of butter then add the pearl onions and cook for 3 to 5 minutes until the onion soften a little bit. Lower the heat to medium and add the peas, chopped lettuce, parsley, sugar and chicken stock. Mix well and let it cook covered for 20 minutes. (you can mix from time to time of course!)

Meanwhile, in a small bowl, mix the flour with one tablespoon of unsalted butter at room temperature. It should become like a paste. Set aside.

Uncover the pan, and add the flour butter mixture in two times, mixing after each addition. This will help the sauce to thicken a little bit. Taste for the salt (because of the chicken stock) before correcting the seasoning with sea salt and black pepper.

*you can use frozen baby peas when making this dish off season
** vegetarian option: you can replace by vegetable stock

recipe adapted from the food of France. A journey for food lovers


Please note that all spoonful measures are flush not heaped spoonfuls. Join our mailing list for latest recipes and newsletter. Share

Mix together powdered ingredients and make into a paste with some water. Fold in ginger-garlic mixture.

Season chicken with salt and pepper and fry in oil till light brown. remove and set aside.

Fry prawns (do not overcook), seasoned with salt and pepper in the same oil. Drain and set aside.

In about 3 tablespoons of the same oil, fry onion till it becomes transparent. add curry paste and stir fry till mixture leaves the side of the pan.

Put in the crushed tomatoes with the curry mix, curry leaves and some salt. Mix well and cook till gravy thickens.

Add chicken and prawns with half a glass of water (or enough to keep the gravy in a slightly watery consistency). Mix well, cover and simmer till chicken is tender.


Chicken thigh recipe suggestions

Need to use up some chicken thighs tonight. What's your favourite recipe? Got a fairly well stocked pantry.

Bonus points if its relatively healthy

I don’t know how to link but I’ve tried a couple of chicken thigh recipes from Gusto and they were delicious.

I was with you till you said healthy

My favourites are Greek lemon rice or a tray bake.

You need a pan suitable for oven and stove top cooking.

Roast your thighs about half way. Remove from pan but retain juices. Fry some onions, add rice, stir to coat. Add in 1.5 amount of stock to rice (I put oregano and bay leaf in also), put the chicken on top and a lid, simmer for ten mins then heat off but lid on for another ten. Remove lid, add lemon juice and feta, serve.

Can’t claim it’s either authentic or healthy but it’s delicious!

Well I would call that relatively healthy! I just mean no dipping in breadcrumbs and hot oil or slathering in cheese sauce with a mountain of garlic bread st the side

There’s a traybake recipe on the Asda website which has plums in it - they’re not in season but it does sound nice

If with skin I suggest this recipe - which when I googled it turned up on a super-old drunk MN thread (but the recipe is accurate if you ignore the typos)
www.mumsnet.com/Talk/food_and_recipes/25791-by-request-nigel-slater-s-chikcken-lemony-thingy

Nigella does a good one on a bed of peas:

I user a deeper dish, as otherwise the peas can dry up a bit.

Lots of garlic and roughly chopped onion fried on a pan, ditto red and yellow peppers, brown chicken thighs, chop chorizo into chunks, add all to a small roasting dish cover with wine and chicken stock, keep an eye on it, and serve with sticky rice and some green veg.

Nigella also dos a lovely chicken, chorizo, red onion and potato tray bake

Oh these are all great!! Skinless so that may affect the type of meal - ie I will choose one with stock etc.

I often do feta chicken:
Under the skin of each thigh, put a pinch of thyme leaves (dried or fresh) and a chunk of feta (roughly 50g). Pop in roasting tray, sprinkle with salt/pepper, I tend to put a drizzle of olive oil over the top. Roast for about 40 minutes (until chick is done to bone and skin is crispy).

I usually do smaller sized roast potatoes, roasted baby potatoes, roasted cubes of potatoes, or fresh tagliatelle as the carb alongside this. (All roasted potato versions are in a separate tray in the oven).

For veg:
Easy version - for last 10 minutes of roasting, add some cherry tomatoes (baby plums on the vine are great visually) to the roasting tray.
Easy version 2 - frozen petits pois in a pot with boiling water thrown over the top and left for 5 minutes (I don't turn the hob on, just let the boiling water thaw and cook them enough in its own heat)
Easy version 3 - put a whole bag of baby spinach into a colander, slowly pour a whole kettle of freshly boiled water over the top (letting it drain away), squeeze out excess water for perfectly wilted spinach
Less easy version (but can do leftovers that are very versatile and is a yum side dish) - roasted med veg - dice up Mediterranean style veggies into the same sized chunks, I do things like whole garlic cloves, halved cherry tomatoes, and then chunks of red onion, mushrooms, courgette, red and yellow peppers, etc (my family don't like aubergine) - toss in some olive oil (and a splash of balsamic vinegar if you have it), salt and pepper, and dried herbs like oregano/basil/thyme, give a good stir before roasting (another separate tray). Time depends on size of veg and if you want a bite left in them or soft and smushy (technical term). I do 1-2 cm dice for oven versions like this, but larger 3-5cm chunks if throwing on a BBQ - the most important thing is that the chunks are relatively similar in size, not what that size is.

The original BBC Good Food mag recipe for the chicken involved 100g feta (plus the thyme) per part boned chicken breast, fresh tagliatelle with sliced black olives mixed through it, the roasted tomatoes and steamed french beans (possibly tossed in a vinegarette after steaming).

JackieTheFart

I was with you till you said healthy

My favourites are Greek lemon rice or a tray bake.

You need a pan suitable for oven and stove top cooking.

Roast your thighs about half way. Remove from pan but retain juices. Fry some onions, add rice, stir to coat. Add in 1.5 amount of stock to rice (I put oregano and bay leaf in also), put the chicken on top and a lid, simmer for ten mins then heat off but lid on for another ten. Remove lid, add lemon juice and feta, serve.

Can’t claim it’s either authentic or healthy but it’s delicious!

Exactly this but change up the spices and herbs so that you do an Indian version/Chinese version/Italian etc you get my drift.

Indian: cumin/turmeric/paprika spices and some yogurt and a little oil on chicken prior to roasting and sit on a few cloves of garlic and slices of ginger. Sprinkle with coriander leaves when finished.

Chinese, put some ginger/Chinese 5 spice on chicken and then spring onion when done.

Can also be done with other roast meat but chicken juices flavour the rice nicely.

I do chicken fried rice with my thighs. Well, not my thighs, but you know what I mean.

I roast the chicken first in quite a hot oven to get the skin a bit crispy. Maybe 25 minutes-ish? Three or four minutes less if your thighs are skinless. Remove from oven, let cool enough to handle, slice or chop into bitesize bits.

Then I throw together the rice -- quickly fry off some scrambled egg in a pan, remove onto a plate. Throw in chopped onion, any other veg and stir fry for a couple of minutes. Then chuck in the sliced chicken, a pack of microwave pouch rice, then 1tbsp each of oyster sauce, soy sauce/tamari, and Chinese rice wine (or dry sherry). Then I throw in the scrambled egg and stir till it all mixes together and the egg breaks up a bit.

Cooking the chicken takes the time, the rest comes together in about five minutes.

Tray bake for one hour - browned thighs, red onions, a lemon chopped in quarters,thyme,half a pint of stock and white wine, garlic cloves. Squeeze honey over it halfway through. Easy and delicious.

@oigetoffmycheese I often tweak it - sometimes I’ll fry off come chorizo and use tomato stock with Cajun spices in it.


Garden To Table: 10 Amazing Seasonal Garden Harvest Recipes


A well-planned garden will provide a succession of different types of vegetables from before the last spring frost until well after the first fall frost. Seasonal eating can help you to reconnect with natural rhythms as well as enjoying the freshest possible food. Here are ten of our favorite recipes to enjoy across the growing season.

Asparagus Recipe

Lemon Asparagus Pasta
Asparagus is the first thing Northern growers can harvest from their gardens. You can can or freeze it, but its flavor and texture are much better when it’s fresh. While the asparagus season lasts you might as well eat it every day.

This quick and easy recipe requires only pasta, lemon, Parmesan cheese, salt, pepper, herbs–and, of course, asparagus. Preparation and cooking take 30 minutes.

Pea Recipe

French Style Peas
Peas and lettuce become plentifully available later in the spring. Petits pois a la Francaise is a simple but elegant recipe that combines these ingredients with pearl onions (you can substitute overwintering scallions, likely to be ready at the same time), butter, vegetable stock, mint and crème fraiche (which can be made by combining whipping cream with buttermilk). Preparation and cooking take only 20 minutes. Use small and tender peas.

Summer Squash Recipe

Summer Squash Frittata
Summer squash–crooknecks, patty-pans and zucchini–start to ripen in early summer and tend to produce abundantly. This simple and hearty frittata combines squash with eggs, butter, sour cream, basil and spices.

Green Bean Recipe

Japanese Style Green Beans
Green beans are ready to harvest at about the same time as summer squash. This quick and easy stir-fry recipe combines green beans with sesame seeds, soy sauce and oil to make a crunchy and flavorful side dish.

Tomato, Eggplant and Pepper Recipes

Ratatouille
Late summer presents gardeners with an embarrassment of riches as tomatoes, eggplant and peppers begin to ripen while the squash keeps on coming in. This easy ratatouille recipe uses all these vegetables and can be prepared quickly on the stovetop so you don’t have to spend much time in a hot kitchen. Other ingredients in this recipe are onions, olive oil, herbs and spices. In my opinion you don’t need to seed the tomatoes (unless you have diverticulitis). Just peel them and chop them into the pot.

Garden Tomato Sauce
Spaghetti sauce is another easy and delicious use for fresh tomatoes. You may already have a favorite family spaghetti sauce recipe. If not, you might start with this very basic tomato-sauce recipe that calls only for tomatoes, onions, garlic, herbs and spices. You can add mushrooms, peppers, celery or whatever else strikes your fancy.

Leek Recipe

Potato Leek Soup
Leeks mature in late summer or early fall, after the first new potatoes are ready to harvest. This hearty potato-leek soup (which also requires chicken or vegetable broth, heavy cream, butter, garlic, thyme, bay leaves and salt) brings out the flavors of both vegetables.

Kale Recipes

Pavich Vegetables
Around the time of the first fall frost potatoes are dug and stored. That frost sweetens the leaves of kale, bringing it to peak flavor. ‘Pavich vegetables’ are a simple one-pot recipe combining kale and potatoes with garlic, red pepper and olive oil. Preparation and cooking take 20-30 minutes.

Kale Chips
Kale can also be made into healthy and crunchy chips. A wide variety of recipes is available online. Here’s one quick and easy one to get you started: all you need (besides kale) is olive oil and salt.

Carrot and Parsnip Recipe

Carrot Parsnip Stir Fry
Carrots and parsnips are sweetest after hard frosts have converted some of their starches into sugars. This simple carrot-parsnip stir-fry makes a sweet late-season treat. The only additional ingredients you need are butter and onions. You can add a little apple cider to the mix to intensify the sweetness of the vegetables.

Want to learn more about seasonal cooking from the garden harvest?

Here are a few great cookbooks for more garden recipes, including a children’s cookbook. The children’s cookbook is an excellent way to involve kids with nutrition and gardening.
Simply in Season by Cathleen Hockman-Wert
More with Less Cookbook- World Community Cookbook by Doris Longacre
Simply in Season Children’s Cookbook (World Community Cookbook) by Kauffman/Beach
Grow Cook Eat: A Food Lover’s Guide to Vegetable Gardening, Including 50 Recipes, Plus Harvesting and Storage Tips by Willi Galloway

Please note that links to Amazon from Gardening Channel are affiliate links.


Chicken and Pea Traybake

I thought I had exhausted the culinary possibilities of a pack of frozen peas, but my friend, and excellent cook, Alex Andreou, led me by the hand – it does take a leap of faith – to his method of using them, still frozen, as the first layer of a traybake. It’s a life-changer. The peas become soft and sweet in the heat – duller in colour, but so much more vibrant in flavour – and the steam they produce as they bake makes the chicken beautifully tender, its skin crackly and crisp on top.

What’s key here is the size of the roasting tin. I wouldn’t go any smaller – measuring from inside rim to inside rim – than about 38 x 28cm / 15 x 11inches (a little larger is fine) as there needs to be space around the chicken thighs for the magic to happen.

For US cup measures, use the toggle at the top of the ingredients list.

I thought I had exhausted the culinary possibilities of a pack of frozen peas, but my friend, and excellent cook, Alex Andreou, led me by the hand – it does take a leap of faith – to his method of using them, still frozen, as the first layer of a traybake. It’s a life-changer. The peas become soft and sweet in the heat – duller in colour, but so much more vibrant in flavour – and the steam they produce as they bake makes the chicken beautifully tender, its skin crackly and crisp on top.

What’s key here is the size of the roasting tin. I wouldn’t go any smaller – measuring from inside rim to inside rim – than about 38 x 28cm / 15 x 11inches (a little larger is fine) as there needs to be space around the chicken thighs for the magic to happen.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

Photo by David Ellis

Peas and onions

Yotam Ottolenghi’s peas and onions

The natural sweetness of the peas and onions goes a long way to making this very simple dish, with very few ingredients, taste rather special.

Prep 10 min
Cook 35 min
Serves 4 as a side

2 tbsp unsalted butter
60ml olive oil
2 onions
, peeled and finely chopped
Salt
500g frozen petit pois
, defrosted
10g chives, finely chopped

Put the butter, two tablespoons of oil, the onions and three-quarters of a teaspoon of salt in a large saute pan on a medium heat, and cook for 16-18 minutes, stirring often, until soft and deeply golden. Transfer half the onions to a small bowl with the remaining two tablespoons of oil, stir and set aside.

Add the peas, 350ml water and three-quarters of a teaspoon of salt to the onion pan and cook on a medium-high heat for another 14 minutes, until the peas are very soft – you can help them along a bit by crushing some of them with a potato masher.

Stir in the chives, then transfer the pea mix to a large plate. Spoon the bowl of onions and oil haphazardly over the top and serve.


Watch the video: Le poulet au petit pois chicken with peas (October 2021).