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chicken salt ground black pepper butter potatoes carrots garlic basil chicken broth frozen green peas Bread
Viewed: 16 - Published at: 2 years agoIngredients
- 4 small chicken thighs (1 lb. total)
- 1 tsp salt, divided
- 1/4 tsp ground black pepper, divided
- 1 tbsp butter
- 2 small red-skinned potatoes (1/2 lb total)
- 2 medium carrots (1/2 lb total)
- 8 large cloves garlic
- 1/2 tsp dried basil
- 1/4 cup chicken broth or water
- 1/2 cup frozen green peas
- French bread and butter
Method
- 1) Sprinkle chicken with 1/2 tsp salt and 1/8 tsp pepper. Brown in butter in 10" skillet over medium high heat, skin side first, about 8 min. total.
- 2) While chicken is cooking, quarter potatoes, peel carrots, and slice carrots diagonally about 1/2 inch thick. Separate garlic cloves but do not peel.
- 3) Remove chicken to plate. Add potatoes, carrots, and garlic to skillet. Coat with fat, then sprinkle with 1/2 tsp salt, 1/8 tsp. pepper, and basil. Stir.
- 4) Place chicken on top of vegetables in skillet. Add chicken broth (or water), then cover and cook over low heat until vegetables are tender, about 25 min.
- 5) Add peas to skillet, cover, and cook for 5 minutes. Serve chicken and vegetables on small platter with pan juices. To eat garlic, squeeze cloves to remove skin, then spread garlic on buttered French bread.
