Jewish Italian Chicken Peas Recipes

JEWISH-ITALIAN CHICKEN & PEAS

Steps:

• Season the chicken with salt & pepper, then dust generously with flour. Set aside.
• In a bowl, whisk the lemon juice and egg yolks together. Set aside.
• Heat 1 tablespoon of oil in a large pan over medium-high heat. Add the onion, fennel, parsley and fennel seeds. Cook for five minutes while stirring occasionally.
• Add the remaining oil and the chicken to the pan and cook for at least 4 minutes on each side. Remove the chicken and onion mixture and set aside.
• Deglaze the pan by pouring in the Marsala wine and cooking over high heat until reduced to about 2 tablespoons (about 2 minutes), then pour in the stock. Add the peas, chicken, and onion mixture. Cook over a very low heat for 5 minutes, or until the peas are cooked through.
• Gradually add the lemon juice & egg yolk mixture to the pan while stirring constantly. Keep stirring over very low heat until the mixture thickens to a creamy consistency, about 1 minute. DO NOT ALLOW THE SAUCE TO BOIL. Serve the chicken immediately.

PAN-FRIED GNOCCHI WITH BACON, ONIONS, & PEAS

Steps:

• Bring a large saucepan of salted water to boil.
• Cook the gnocchi according to package directions.
• Reserve 1/2 cup of the cooking water and drain.
• Meanwhile, in a large nonstick skillet, cook the bacon over medium heat until crispy on both sides, about 5 minutes.
• Transfer to a plate lined with paper towels and set aside. Pour off any fat from the skillet.
• In the same skillet, heat 2 tablespoons of the oil over medium-high heat.
• Add the onions and cook until they begin to brown, 3 to 5 minutes.
• Reduce the heat to medium and continue to cook, stirring occasionally, until the onions are limp and golden brown, 10 more minutes.
• Stir in the peas and thyme, season with salt and pepper to taste, and transfer to a small bowl.
• Wipe the skillet clean with a paper towel, and heat the remaining 2 tablespoons oil over medium-high heat.
• Add the gnocchi and cook, tossing occasionally, until they are lightly browned, about 5 minutes.
• Gently stir in the onion mixture, bacon, and Parmigiano, along with enough of the reserved cooking water to moisten and coat the gnocchi, about 4 tablespoons.
• Serve immediately, sprinkled with additional Parmigiano.

PORK & PEAS

Steps:

• Brown the pork with garlic and onions. The add 1 can tomato paste then the tomato sauce then the frozen peas. Salt meat when frying .

CHICKEN, PEA AND PASTA BROTH

Steps:

• Heat the chicken stock in a pan.
• Add the pasta and cook until just tender - about 8 minutes.
• Add the chicken and peas and cook for a minute until heated through.
• Season and then stir through the parsley and serve.

TUNISIAN CHICKEN WITH ONIONS, PEAS, AND PARSLEY

Steps:

• Season the chicken with salt and pepper to taste. Heat the olive oil in a Dutch oven or other heavy sauté pan. Add the chicken pieces, sautéing just to brown the skin on both sides. Remove the chicken pieces, and drain on paper towels.
• Stir the onions, garlic, and honey into the same pan. Sauté over medium heat until the onions are almost caramelized. This may take about 20 minutes.
• Return the chicken pieces to the pan, skin side up, and sprinkle on 1/4 teaspoon more pepper, the cinnamon, and the parsley, stirring to incorporate. Add the lemon juice and the tomatoes. Pour in chicken broth, enough just to cover the chicken, and stir in the tomato paste. Simmer the chicken, covered, for about 40 minutes, then stir in the peas. Cook for 5 minutes, or until the peas are done. Taste, adjust the seasonings, and serve with rice or wheat berries (see page 266).

MIDDLE EASTERN SPREAD WITH LENTILS & PEAS

Steps:

• Cook lentils and split peas in a large pot of boiling salted water until very tender, about 35 minutes. Drain.
• Heat 1/3 cup oil in heavy large skillet over medium heat. Add onion and garlic and saute until onion is translucent, about 5 minutes.
• Add turmeric and cumin and stir 1 minute. Transfer mixture to processor (or bowl for use of immersion blender). Add lentils and split peas, celery leaves, lemon juice, chili powderand remaining 3 tbsps of oil. Process until smooth. Season generously (to taste) with salt and pepper.
• Transfer to serving bowl. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Serve with pita bread.

CHICKEN AND PEAS WITH PASTA

Steps:

• In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.