Chicken With Peas And Potatoes

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (2 1/2-3 lb) cut up chicken or 2 lbs chicken thighs
• 1 lb tiny new potatoes, quartered
• 2 tablespoons butter
• 3/4 cup chicken broth
• 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 4 green onions, thinly sliced
• 1 (10 ounce) package frozen peas
• 1/4 cup snipped parsley
• 1 (8 ounce) carton sour cream
• 2 tablespoons all-purpose flour

Recipe

• 1 skin chicken, if desired. rinse and pat dry with paper towels.
• 2 scrub the potatoes.
• 3 in a 12-inch skillet cook chicken in hot butter over medium heat about 15 minutes or until chicken is browned, turning to brown evenly.
• 4 add potatoes, broth, rosemary, and pepper.
• 5 bring to boiling; reduce heat.
• 6 cover and simmer for 30 minutes.
• 7 add green onion, peas, and 1/4 cup parsley to skillet.
• 8 cover and simmer about 10 minutes more or until the chicken and potatoes are tender and chicken is no longer pink.
• 9 using a slotted spoon, transfer chicken and vegetables to a platter; keep warm.
• 10 remove skillet from heat.
• 11 stir together sour cream and flour; stir into broth in skillet.
• 12 cook and stir until thickened and bubbly; cook and stir for 1 minute more.
• 13 spoon sauce over chicken and vegetables.