Friday, June 14, 2013

Chicken with Fresh Peas and Sparkling Wine

This recipe is basically a one-dish meal, so you don't have to fuss with a lot of sides. A salad with fresh greens, some crisp crackers, and a light dessert complete the menu. To let the freshest fruits and vegetables star in your dishes, be flexible about the ingredients; kernels cut from just-picked corn will add a crisp, sweet note to this casserole.

Nutritional Information
(per serving)
Total Fat24g
Saturated Fat--
Total Carbohydrate34g
Dietary Fiber5g
My Plate Inspired

Ann Stratton
Serves: 6 Edit
Oven Temp: 350

U.S.MetricConversion chart
  • whole(s) (about 3 1/2 pounds) chicken, cut up into 8 pieces
  • 1 1/4 teaspoon(s) fine-grained sea salt
  • 1/2 teaspoon(s) pepper
  • tablespoon(s) canola oil
  • pound(s) new potatoes, quartered
  • cup(s) chopped onion or leeks
  • cup(s) sparkling white wine
  • cup(s) fresh peas
  • tablespoon(s) unsalted butter 
  • tablespoon(s) chopped dill
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  1. Brown the chicken: Preheat oven to 350 degrees F. Line a platter with several layers of paper toweling and set aside. Season the chicken pieces with the salt and pepper. Add the oil to a large, ovenproof skillet set over medium-high heat. Place the chicken pieces, skin-side down, in the skillet and cook until well browned and skin is crispy -- about 5 minutes per side. Remove chicken from skillet to the prepared plate and discard fat, reserving 3 tablespoons.
  2. Finish the casserole: In the same skillet, add the reserved oil and the potatoes; cook over high heat on one side until browned -- about 10 minutes. Add the onions and cook for 2 minutes. Add the sparkling wine and let boil for 1 minute. Return the chicken pieces to the skillet; transfer to oven and roast for 40 minutes. Add the peas to the skillet and cook for an additional 5 minutes. Dot the chicken pieces with equal amounts of the butter and let it melt over the chicken. Sprinkle the dill over the casserole and serve immediately.

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