Greek chicken with peas in tomato sauce
Greek chicken with peas in tomato sauce is an easy, one-pot meal that’s both elegant and comforting. Gently braised in olive oil and tomato, sweet peas and snappy carrots melt like butter along with dill-scented chicken drums. This is a traditional dish that is in constant rotation in Greek homes all year long.
Ingredients
- 6-8 chicken drumsticks or boneless chicken thighs*
- ½ cup (8 tablespoons) olive oil, half for sautéing and half at the end
- 1 big onion, chopped
- 3 carrots, cubed
- 3 whole cloves garlic
- 1 tablespoon tomato paste
- 14 oz (400g) can diced tomatoes or 4 big fresh ripped tomatoes, diced
- 3½ cups (500g) green peas, fresh or frozen
- 3 spring onions, chopped
- 2 tablespoons fresh dill (or parsley)
- Salt and pepper to taste
Instructions
- Pat dry the chicken with a few sheets of paper towel and season thoroughly with salt and pepper, to taste.
- In a large skillet or heavy bottom pot, heat half of the olive oil (4 tablespoons) over medium-high heat. Sauté the chicken for approximately 5 minutes per side until the skin is lightly golden brown.
- Add the onion, the carrots and the whole cloves of garlic for 5 minutes, stirring constantly.
- Add the tomato paste at the bottom of the skillet/pot. Stir and scrape any veggies stuck to the pot.
- Add the tomatoes and the spring onions and reduce heat to low. Cover with lid and simmer for 40 minutes stirring occasionally. Season to taste. In case it needs more liquid, pour in no more than ½ cup hot water or broth.
- Add the peas and pour in the rest of the olive oil. Top with dill (or parsley). Simmer for another 10 to 15 minutes. Remove from the heat. Serve hot or at room temperature.
Notes
Note: Use boneless chicken thighs to reduce cooking time. Simmer for 20 minutes instead of 40 minutes that drumsticks need.
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