Ingredients:
- 1.5 lbs (680g) chicken thighs or breasts (cut into bite-sized pieces)
- 4 medium potatoes (peeled and cubed)
- 1 cup green peas (fresh or frozen)
- 2 tbsp olive oil
- 1 small onion (chopped)
- 3 garlic cloves (minced)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard (optional)
- 1 tbsp flour (for thickening, optional)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions:
1. Prepare the Potatoes:
- Preheat your oven to 375°F (190°C).
- Toss the cubed potatoes with a little olive oil, salt, and pepper.
- Spread them out in a single layer on a baking sheet.
- Roast in the preheated oven for about 20-25 minutes, or until tender and golden brown. Remove from the oven and set aside.
2. Cook the Chicken:
- Heat 2 tbsp olive oil in a large skillet or pan over medium-high heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Season with salt, pepper, dried thyme, and dried rosemary.
3. Make the Cream Sauce:
- In the same skillet, stir in the flour if using (this will help thicken the sauce). Cook for 1 minute.
- Gradually stir in the chicken broth and bring to a simmer. Cook for 2-3 minutes, or until the sauce starts to thicken.
- Stir in the heavy cream and Dijon mustard (if using). Simmer for an additional 2-3 minutes until the sauce is creamy and smooth.
4. Add Vegetables:
- Stir in the roasted potatoes and green peas. Cook until the peas are heated through and everything is well combined, about 3-4 minutes.
5. Finish and Serve:
- Adjust seasoning with salt and pepper to taste.
- Garnish with chopped fresh parsley.
Serve the creamy chicken with potatoes and green peas hot, ideally with a side of rice or crusty bread. Enjoy your comforting meal!
