Ingredients
- 4 chicken thighs
- 4 chicken legs
- 1/2 cup butter
- 1 clove garlic, minced
- 4 med. sized potatoes, pared, diced
- 2 green onions, thinly sliced
- 1 (10 oz.) pkg. frozen green peas
- 12 whole mushrooms
- 1/4 cup chicken broth
- 2 tablespoons parsley, minced
Make it step by step
- 1. Wash and dry chicken thighs and legs.
- 2. Heat butter in heavy skillet that has a lid. Add garlic and chicken pieces. Saute slowly over very low heat until browned and chicken is cooked almost all the way through, about 20 minutes.
- 3. Add potatoes and green onions to the pan with the chicken. Place chicken pieces on top of the potatoes. Cover and saute 5 minutes.
- 4. Add peas, mushrooms and chicken broth. Turn all ingredients in pan so that none get overly done on the bottom.
- 5. Cover and continue cooking another 5 minutes over medium to low heat. Cook until potatoes are done and chicken is no longer pink along the bone. Total cooking time will be 35 to 45 minutes.
- 6. Sprinkle with parsley and serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.