Failsaferoastchickenmashpeas Recipes

TUSCAN MASHED CHICKPEAS

Steps:

• Pour the chickpeas into a colander and rinse them under cold running water. Drain well. Place the chickpeas in the bowl of a food processor fitted with the steel blade. Add the chicken stock and pulse until the chickpeas are coarsely pureed.
• In a medium (10-inch) saute pan, heat 3 tablespoons of olive oil over medium heat. Add the tomato and saute for 3 to 4 minutes, until the tomato is softened. Add the garlic and cook for 1 minute more. Add the chickpeas, stirring to combine with the tomatoes and garlic. Cook for about 5 minutes, stirring occasionally, until heated through. Off the heat, stir in the Parmesan, parsley, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and taste for seasonings. Pile in a serving bowl, drizzle with extra olive oil, and serve with shards of grilled country bread.

BASQUE CHICKEN & PEAS

Steps:

• In a heavy frying pan, cook onion and garlic over medium heat in oil, stirring often, until they begin to turn golden. Dust chicken pieces lightly with flour and add to the onion mixture. Continue to cook thighs, turning them over when they are brown. Stir in salt, pepper, paprika and wine. Simmer for about 15 min longer. Stir in peas and cook for only about 3 minutes Serve hot.

FAILSAFE ROAST CHICKEN, MASH & PEAS

Steps:

• Place chicken in oven bag and roast until cooked approximately 1 ½ hours.
• Peel potatoes and cut into quarters, add a dash of salt and cook until tender, approximately 15-20 minutes Mash together with milk and margarine.
• Place peas in pot and cover with water, add a dash of salt and cook for approximately 15 minutes.
• Cut chicken into 4-6 pieces and serve with mash and peas.