Monday, June 8, 2009

Summer Chicken with Peas

As I contemplate the start of another week, I reflect on what Sundays used to be. In my youth, Sundays were a day of worship...in some faiths that meant church twice on Sundays...and a big Sunday dinner, where the family gathered around the dining table and enjoyed a wonderful meal, good company, and a day free from work (unless you were a dairy farmer). It was a day about family. I don't know about the rest of you, but my Sundays are just as crazy as the rest of the week. Trying to gather my grown family to my house on Sundays is pretty much an impossibility. Naturally, the son who lives 3 1/2 hours from here can't make it. And the other three, well their lives are very full and busy. It is even a struggle for everyone to coordinate their schedules during holidays. I miss those big noisy Sunday dinners. Now a days, it's hubby, my mom, and me. At least they still enjoy the big Sunday dinner.

In honor of the big Sunday dinner I am posting a recipe that is the model of a "Sunday come to dinner" dish. This is a time consuming dish to make, but good things come to those who wait. I have discovered that those dishes that the Farm Journal test kitchens deemed the best found their way into several of the cookbooks. Such is the case with this one. And it does deserve that honor. Round up the family for Sunday dinner and this dish, and I promise they will love you and the chicken.

Ingredients

1 broiler-fryer cut up
1 lb. new potatoes or medium red potatoes
6 TBS. butter
salt
fresh ground pepper
2 TBS. lemon juice
3 green onions sliced
1 lb. fresh peas, shelled (1cup) or 1 (10 oz.) pkg. frozen peas
1/4 cup chopped fresh parsley
1 cup dairy sour cream
1 tsp. thyme leaves
1/2 tsp. salt
1/4 tsp.pepper

Scrub potatoes. If using new potatoes peel a strip around the center; if using medium red potatoes, quarter into uniform sized pieces. Brown chicken and protatoes slowly on all sides in melted butter in large skillet. Season with salt and pepper. Sprinkle chicken with lemon juice. Reduce heat; cover and simmer 30 minutes.

Add green onions to butter in bottom of skillet. Sprinkle peas and parsley over chicken and potatoes; cover again and simmer 10 more minutes or until
tender.

Remove chicken and vegetables to platter; cover with foil to keep warm. Remove skillet from heat. Pour off excess fat, Add sour cream, thyme, 1/2 tsp. salt and pepper. Stir to loosen pan drippings. Heat over low heat. Pour over chicken.


Notes: First, I have to apologize for the photo. With the sauce poured over the platter, it is difficult to tell the chicken from the potatoes. But, let me tell you, it makes no difference in the flavor. My hubby sort of swooned when he ate his first forkful. The one thing I will do the next time is precook the peas slightly. They were a bit al dente for my tastes. I also substituted plain yogurt for the sour cream. Either works well. As I said, this a great dish for Sunday or any family dinner. It will now be a staple recipe in our home. Enjoy!

6 comments:

bakingepiphanies said...

I love the new layout! I would so love to have Sunday dinner, or any night of the week dinner with my family. Pretty hard to do now that we all live in opposite corners of the world...

Karen said...

Thanks! I've been playing with it to reflect more of me. I tend to follow the "KISS" philosophy...keep it simple, stupid. And it is so much harder these days to get everyone together.!

Nurit said...

It kinda makes me sad to hear about kids not being around when they grow up. I fear that day (my kids are still young). I never had good relationships with my parents so I have my reasons to keep my distance, but I work hard on my relationships with my kids. Of course, it doesn't mean they'll stick around after they move out :(

Olga said...

This looks like a great dish! How can it not with that amount of butter and sour cream? :)

Re the comment you left on my blog and a 3 column design: it's been a while since I changed it, but I think I just googled and found a template. I might also have the template saved, and can email it to you if you send me your email address (orchidgirl1979 at gmail)...but you'd have to be careful and save a copy of your template in a Word document just in case something goes wrong.

Carl and Pat said...

Karen,
I went right home and have printed the Stroganoff recipe. I will be making this soon. Thanks for a wonderful time and wonderful food last week. It was good to see ya. Carl

beartwin said...

I like the new format. Your so talented.