Spring Chicken with Peas and Onions

Chicken thighs with Old El Paso® onions and Green Giant® frozen sweet peas combine to make a delicious dinner – ready in 50 minutes.

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  • prep time 20 min
  • total time 50 min
  • ingredients 10
  • servings 4
 

Ingredients

8
boneless skinless chicken thighs
1/2
teaspoon salt
1/8
teaspoon pepper
1
tablespoon vegetable oil
1
cup chopped Old El Paso™ onions
3/4
cup fat-free chicken broth with 1/3 less sodium
3/4
cup evaporated fat-free milk
3
tablespoons all-purpose flour
2
cups Green Giant™ frozen sweet peas (from 1-lb bag)
2
teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves

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LOCATION

Steps

  • 1 Sprinkle chicken thighs with salt and pepper. In 4-quart Dutch oven, heat oil over medium-high heat until hot. Add chicken in batches; cook 4 to 6 minutes or until browned on both sides. Remove chicken from Dutch oven.
  • 2 Add onions to Dutch oven; cook 3 to 4 minutes, stirring frequently, until tender. Add chicken and broth; reduce heat to low. Cover; cook 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (180°F). Remove chicken; place on platter. Cover with foil to keep warm.
  • 3 In small bowl, mix milk and flour until smooth. Beating with wire whisk, add flour mixture to cooking juices in Dutch oven. Increase heat to medium. Add peas and tarragon; cook about 5 minutes, stirring frequently, until peas are tender and sauce has thickened slightly. Pour mixture over chicken.
  • 1 Sprinkle chicken thighs with salt and pepper. In 4-quart Dutch oven, heat oil over medium-high heat until hot. Add chicken in batches; cook 4 to 6 minutes or until browned on both sides. Remove chicken from Dutch oven.
  • 2 Add onions to Dutch oven; cook 3 to 4 minutes, stirring frequently, until tender. Add chicken and broth; reduce heat to low. Cover; cook 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (180°F). Remove chicken; place on platter. Cover with foil to keep warm.
  • 3 In small bowl, mix milk and flour until smooth. Beating with wire whisk, add flour mixture to cooking juices in Dutch oven. Increase heat to medium. Add peas and tarragon; cook about 5 minutes, stirring frequently, until peas are tender and sauce has thickened slightly. Pour mixture over chicken.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
135),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
4g,
4%
),
Cholesterol
85mg
85%;
Sodium
570mg
570%;
Total Carbohydrate
23g
23%
(Dietary Fiber
4g
4%
  Sugars
10g
10%
),
Protein
38g
38%
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
8%;
Calcium
20%;
Iron
22%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 4 1/2 Lean Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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