Jewish Italian Chicken Peas
Experience the comforting fusion of flavors in this Jewish Italian Chicken Peas recipe, where tender, golden-seared chicken thighs are braised in a luscious medley of dry white wine, chicken stock, and sweet diced tomatoes. Enhanced with aromatic garlic, onions, and a touch of zesty lemon, this rustic dish is brightened by the addition of vibrant green peas and fresh parsley for a pop of color and freshness. With just 15 minutes of prep and one pot, this easy yet elegant recipe combines Mediterranean warmth with Ashkenazi-inspired heartiness, making it perfect for a cozy weeknight dinner or a refined family gathering. Serve this savory masterpiece over couscous, rice, or alongside crusty bread to savor every drop of the rich, herb-infused sauce. Perfectly balanced, flavorful, and simple to prepare, this dish will quickly become a household favorite.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 large garlic cloves, minced
- 0.5 cup dry white wine
- 1 cup chicken stock
- 1 cup canned diced tomatoes
- 1 teaspoon thyme leaves
- 2 tablespoons fresh parsley, finely chopped
- 1.5 cups frozen peas, thawed
- 1 teaspoon lemon zest
Instructions
Season the chicken thighs on both sides with kosher salt and black pepper.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and sear for 4-5 minutes until the skin is golden and crispy. Flip and sear the other side for 2-3 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the chopped onion to the same skillet. Sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Deglaze the skillet by pouring in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook for 2 minutes to reduce the wine slightly.
Stir in the chicken stock, canned diced tomatoes, and thyme leaves. Bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet, nestling them into the sauce. Cover the skillet and cook for 20 minutes on medium-low heat.
After 20 minutes, remove the lid and stir in the thawed peas. Cook uncovered for an additional 5 minutes, allowing the sauce to thicken slightly and the peas to heat through.
Stir in the lemon zest and fresh parsley. Taste and adjust seasoning if needed.
Serve hot, spooning the chicken, peas, and sauce over a bed of couscous, rice, or alongside crusty bread for soaking up the rich sauce.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 1554 mg | 68% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 32.6 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3023 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
