Roasted Chicken & Peas

 

Peas was my favorite dish 10.000 years ago, when I was little.

I found this recipe on a very good food blog from Romania, and I just had to make try it (with some minor changes, as usual).

It was really really really good!

 

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  • prep: 5 min
  • cook: 25 min
  • servings: 2

INGREDIENTS:

2 boneless skinless chicken thighs

1 1/2 small bag on frozen sweet peas

1 small yellow onion

1/2 cup of baby carrots

1 potato peel removed and cut into small pieces

1 tbsp butter

1/4 cup white wine (I used pinot grigio)

pink salt & fresh ground pepper

1 tbsp olive oil

 

 

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Add the olive oil into a large pan that is also oven safe.

Fry the chicken on both sides.

Add half of the butter and let the chicken cook for another minute.

Remove the chicken from the pan, and add the carrot and the onion (cut into bigger pieces).

Cook the veggies until soft and then add the wine.

Add the peas and the chicken to the pan, season with pink salt and fresh ground pepper and start roasting them at 380F for about 20 minutes.

Serve the dish with a side of red cabbage salad.

ENJOY!

 

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