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.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Season the chicken thighs on both sides with kosher salt and black pepper.

Step 2

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.

Step 3

Reduce the heat to medium and add the chopped onion to the same skillet. Sauté for 3-4 minutes until softened and translucent.

Step 4

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 5

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.

Step 6

Stir in the chicken stock, canned diced tomatoes, and thyme leaves. Bring the mixture to a gentle simmer.

Step 7

Return the chicken thighs to the skillet, nestling them into the sauce. Cover the skillet and cook for 20 minutes on medium-low heat.

Step 8

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.

Step 9

Stir in the lemon zest and fresh parsley. Taste and adjust seasoning if needed.

Step 10

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

Serving size	1839.2 grams (1839.2g)

Amount per serving	% Daily Value*
Calories	2384

Total Fat 157.50g	202%
Saturated Fat 37.90g	190%
Polyunsaturated Fat 6.00g
Cholesterol 512mg	171%
Sodium 1554mg	68%
Total Carbohydrate 78.50g	29%
Dietary Fiber 25.90g	93%
Total Sugars 32.60g
Protein 142.80g	286%

Vitamin D 0IU	0%
Calcium 342mg	26%
Iron 15mg	83%
Potassium 3023mg	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.

Source of Calories

Fat: 61.6%

Protein: 24.8%

Carbs: 13.6%