Spring and summer come together in the skillet

  • By Joe Gray Chicago Tribune
  • Thursday, April 24, 2014 3:13pm
  • Life

Oregano and peas seem like a bad match. The musty, pungent herb and the fresh, bright legume would seem to fight. Maybe this hunch stems as well from their divergent seasons, the spring of the peas, the summer of oregano.

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

More in Life

This beefy ex-cop has a delicate hobby: intricate paper-cut art

You can see Tom Sacco’s creations at the upcoming Everett Art Walk.

Kamiak student Aidan Norris (center) drags Matthew Ninh into a scene as Mitchell Beard (left) reads his lines. (Ian Terry / The Herald)
Joy, disappointment at Kamiak High’s ‘Spamalot’ auditions

More than 80 students try out for 45 roles in the outrageous Monty Python musical comedy.

Arlington eagle fest wants your nature-themed artwork, haiku

Local residents of an artistic bent are invited to submit… Continue reading

What’s new for 2018 for travelers in Scandinavia

Sweden, Norway and Finland have embarked on many urban, cultural and transit projects.

Roasted Brussels sprouts can be the apple of picky eater’s eye

Toasted sesame seeds and diced apple add flavors that compliment the sprouts’ earthiness.

Kia Rio subcompact takes a classy step up in 2018

A new design, roomier cabin, and better fuel economy are among the improvements on the 2018 Kia Rio.

Slow-roasted vegetables make sumptuous sauce for pasta

Make the basic but good spaghetti with red sauce blissfully better with this recipe.

Mocking meatloaf: One man’s loaf is another man’s poison

Some don’t like it and some do. Here are six meatloaf recipes to try.

Ethnic communities eagerly await Lunar New Year on Feb. 16

By Homage Senior Services Ethnic communities around the world are getting eager… Continue reading

Most Read