Spring and summer come together in the skillet
But when concocting a chicken and peas dish for dinner recently, I had no fresh herbs in the house except slightly wilting oregano left over from some now-forgotten recipe. I wanted that extra element an aromatic herb would provide, so I said to heck with it, chopped a bunch of the leaves finely and threw them in. The combo was a revelation. Oregano does go with peas, and brings together the chicken, mushrooms and onions nicely.
I would recommend that using fresh oregano is vital here, but maybe I would be wrong about that too.
Skillet chicken with onions, peas, mushrooms
2 tablespoons canola oil, plus more if needed
1 onion, chopped
2 cloves garlic, minced
3/4 teaspoon salt, about
8 ounces sliced mushrooms
4 skin-on, bone-in chicken thighs
Freshly ground pepper
1 cup dry white wine
1 cup peas, frozen or fresh
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the onions and garlic, seasoning them with a generous pinch of salt. Cook, stirring occasionally, until onions soften, about 6 minutes. Stir in the mushrooms, seasoning with a pinch of salt; turn the heat up to medium-high. Cook until mushrooms are browned and have given up their liquid, 5 minutes.
Transfer the onions and mushrooms to a bowl. Add another tablespoon oil to the skillet if needed to cook the chicken. Season the chicken with salt and pepper; place in the skillet, skin side down. Cook, turning once, until browned on both sides, about 12 minutes total.
Pour in the wine; turn the heat to low. Simmer until chicken is cooked through, about 15 minutes. Return the onions and mushrooms to the skillet; add the peas and oregano. Stir to coat the vegetables with the pan juices. Cook until heated through. Taste for seasonings.
Makes: 2 servings
Nutrition information per serving: 579 calories, 34 g fat, 7 g saturated fat, 180 mg cholesterol, 34 g carbohydrates, 36 g protein, 996 mg sodium, 7 g fiber
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