Dilled Peas with Chicken....My version of a classic dish we grew up with. I like doing this dish from time to time. It is a welcome change from the usual meals . Since, I had some leftover polenta, I thought I would do this dish to accompany it. This is my version, hope you enjoy...
You will need:
3 chicken thighs diced (I also use chicken breast)
1 lg shallot minced
1 TBS olive oil
1 lg clove of garlic
1-2 TBS fresh dill
1 TBS tomato paste
1TBS flour
2 cups frozen peas
1 1/2-2 cups water (you can use some white wine for some of the water)
salt and pepper to taste
2 tsp lemon juice
Directions:
1. Season chicken with salt and pepper. Heat oil in large skillet on high for about a minute.
1. Season chicken with salt and pepper. Heat oil in large skillet on high for about a minute.
2. Add chicken and cook on one side till browned turn and sear the other side until chicken is no longer pink.
3. Remove form pan. There will be some fond in the skillet.
4. Working on med low heat add shallots and a TBS of water to release the browned bits. Cook shallots till soft.
5. Add flour and cook for about a minute. Add paste and incorporate.
6. Using a whisk, add water slowly to make a sauce. You can add wine here if you wish. Add reserved chicken and garlic.
7. Cook in sauce for about 3-5 minutes. Add frozen peas and cook an additional 5 -7 minutes.
8. Add dill and lemon juice. Adjust seasoning. If sauce is too thick add more water. If sauce is too thin cook a bit more until it thickens.
9. With a round biscuit cutter cut a circle from the polenta and spoon some dilled peas and chicken over it. Enjoy!
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