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Ingredients
3 tablespoons olive oil
3 ½ pounds chicken pieces
Salt and freshly ground black pepper to taste
2 large bell peppers, cored and sliced into ¼-inch pieces
1 large onion, thinly sliced
4 ounces lean slab bacon, rind removed and cut into ¼-inch dice
1 leafy sprig of parsley, coarsely chopped
3 cloves of garlic, minced
2 pounds fresh or frozen sweet green peas
Nutritional analysis per serving (4 servings)
43 grams carbs; 316 milligrams cholesterol; 1284 calories; 37 grams monosaturated fat; 16 grams polyunsaturated fat; 22 grams saturated fat; 82 grams fat; 16 grams fiber; 1829 milligrams sodium; 92 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large frying pan or skillet over medium-high heat. When the oil is hot, brown the chicken on both sides, seasoning generously with salt and pepper.
- Step 2
Remove the chicken from the pan and reserve. Reduce the heat to medium and add the peppers, onion, bacon, parsley and garlic to the pan. Cook, stirring constantly, until the garlic and onion become translucent, about five minutes.
- Step 3
Return the chicken to the pan, cover and cook over medium-low heat, stirring occasionally, until the chicken is nearly cooked through and the vegetables are tender, about 30 minutes.
- Step 4
Add the peas, stir gently, cover and cook just until they are heated through, three to five minutes. (If using frozen peas, increase the cooking time slightly.) Season to tase.
- Step 5
To serve, transfer the chicken and vegetables to a warmed serving platter and pour the cooking juices over all.
Private Notes
Comments
I have been using they recipe since it first appeared in the Times over 30 years ago. It is just delicious. Simple and easy to execute. Make sure you don't overcook the peas as they add a nice fresh flavor to the savory chicken.
We also loved this dish. I added a bit of saffron – not sure if that’s a Basque ingredient, but it added another dimension to the dish.
@Allison. Smoked paprika would be a nice addition as well.
My this was good! I was afraid the seasoning would be bland (I did add extra garlic and was generous with s&p) but it was just fine. I was also concerned that it would be greasy (olive oil, chicken and bacon drippings) but, happily I did not drain off any fat and just followed instructions. My only deviation was to use chicken breasts instead of assorted chicken parts. The chicken was moist and tender, the sauce was rich and flavorful without being oily, and all those peas were great!
@Kate. I usually use legs and thighs because breast takes up so much space in my cast iron Dutch oven that I use for this recipe.