Chicken with Peas
Chicken with peas is a delicious casserole bursting with Greek flavours steeped together and cooked in the oven until tender, only needing bread or rice as the accompaniment.
6
30 minutes
40 minutes +
170ºC
Ingredients
-
6 boneless chicken breasts- cut into pieces
-
2 large tbsp extra virgin olive oil
-
1 kg frozen peas- cook from frozen
-
1 large red onion- roughly chopped
-
2-3 cloves of garlic- roughly chopped
-
2 medium carrots- peeled, trimmed and thickly sliced
-
2 medium waxy potatoes- peeled and cut into chunks
-
2 large tomatoes- roughly chopped, using everything
-
Cold water- enough to just cover
-
Seasoning
-
1 small handful fresh dill- roughly chopped
-
Small handful mint or 1 tsp dried- roughly chopped
-
Sea salt flakes- to taste
-
Plenty of freshly ground black pepper
-
1 dried bay leaf
Instructions
-
Step ONE:
-
01 Using a large pan with a lid, add extra virgin olive oil and heat, add chicken and sauté until lightly browned all over.
-
Step TWO:
-
02 When chicken is coloured, add the onions and garlic, allow to soften.
-
Step THREE:
-
03 Now add ALL the remaining ingredients. Add enough cold water to cover everything. Bring to a simmer, cover with a lid.
-
Step FOUR:
-
04 Place in the oven to cook for 40 minutes or so until the chicken is cooked and the vegetables are soft and tender. Remove the lid for a final 5 minutes if the sauce to thin, but this chicken recipe can be served in lots of sauce.
-
Serve:
-
05 When it is ready enjoy with a generous additional glug of extra virgin olive oil and fresh bread to mop up the delicious sauce.
Notes
This delightful chicken and pea casserole and be made with joints of chicken or boneless thighs if preferred and served with freshly boiled rice.
