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!