Chicken thighs with Old El Paso® onions and frozen sweet peas combine to make a delicious saucy dinner.
Spring Chicken with Peas and Onions
- Prep Time 20 min
- Total 50 min
- Servings 4
- Ingredients 10
Ingredients
- 8 boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 cup chopped onions
- 3/4 cup fat-free chicken broth with 1/3 less sodium
- 3/4 cup evaporated fat-free milk
- 3 tablespoons all-purpose flour
- 2 cups frozen sweet peas (from 1-lb bag)
- 2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves
Instructions
-
Step1Sprinkle chicken thighs with salt and pepper. In 4-quart Dutch oven, heat oil over medium-high heat until hot. Add chicken in batches; cook 4 to 6 minutes or until browned on both sides. Remove chicken from Dutch oven.
-
Step2Add onions to Dutch oven; cook 3 to 4 minutes, stirring frequently, until tender. Add chicken and broth; reduce heat to low. Cover; cook 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (180°F). Remove chicken; place on platter. Cover with foil to keep warm.
-
Step3In small bowl, mix milk and flour until smooth. Beating with wire whisk, add flour mixture to cooking juices in Dutch oven. Increase heat to medium. Add peas and tarragon; cook about 5 minutes, stirring frequently, until peas are tender and sauce has thickened slightly. Pour mixture over chicken.
Nutrition
380
Calories
15g
Total Fat
38g
Protein
23g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 135
- Total Fat
- 15g
- 23%
- Saturated Fat
- 4g
- 20%
- Cholesterol
- 85mg
- 28%
- Sodium
- 570mg
- 24%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 10g
- Protein
- 38g
% Daily Value*:
- Vitamin A
- 12%
- 12%
- Vitamin C
- 8%
- 8%
- Calcium
- 20%
- 20%
- Iron
- 22%
- 22%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 4 1/2 Lean Meat; 1/2 Fat;Carbohydrate Choice
1 1/2
© 2025 ®/TM General Mills All Rights Reserved