Lemony Greek chicken with potatoes, mushrooms and peas

One Pot Greek Lemon Chicken with Potatoes, Mushrooms & Peas

One-Pot Greek Lemon Chicken with Potatoes, Mushrooms & Peas
Serves 4
One of he things that deters me from sometimes making lemon roasted chicken and potatoes is the cleanup! Too many pans! I've simplified a Greek classic by putting everything together in one pan. Note, too, that olive oil is crucial to the final flavor of this dish, as it's drizzled over the finished chicken breasts in addition to being used as the cooking fat.
Print
Ingredients
  1. 12 small new potatoes, skin on, halved
  2. Salt
  3. 6 tablespoons Vrisi 36 extra virgin Greek olive oil, plus more for garnish
  4. 4 boneless, skinless chicken breasts
  5. 1 small red onion, finely chopped
  6. 2 garlic cloves, finely chopped
  7. 1 cup sliced button mushrooms
  8. 1 ½ cups peas, either frozen and defrosted or fresh and shelled
  9. 1 lemon, rind on, cut into 6 thin rounds
  10. ½ cup dry white wine
  11. 1 tablespoon Vrisi 36 Greek balsamic vinegar
  12. 2 tablespoons fresh, strained lemon juice
  13. 1 tablespoon Greek honey
  14. 4 tablespoons snipped fresh dill
  15. 3 - 4 tablespoons crumbled Greek feta, optional
Instructions
  1. Bring the potatoes to a boil in a medium saucepan with ample salted water. Boil for 6 minutes, remove and drain well.
  2. Heat half the olive oil in a large, deep, heavy skillet or wide, shallow pot over medium-high and sauté the chicken breasts until browned, turning to color on both sides. Remove with kitchen tongs and set aside, covered, to keep warm.
  3. Add the onions and garlic and sauté until softened and translucent, about 6 minutes over medium heat. Add the mushrooms and stir for a minute or two to soften.
  4. Place the chicken breasts back in the pan. Add the potatoes, peas and lemon slices. Pour in the white wine. Whisk together the balsamic, lemon juice, honey and a half cup of water. When the wine steams up, add the lemon-honey mixture. Season to taste with salt and pepper and simmer, covered, over low heat, for about 20 minutes, or until the chicken breasts and vegetables are tender. Just before serving, drizzle with remaining olive oil and sprinkle in the dill.
  5. Optional: You can sprinkle in a few tablespoons of crumbled feta, too, just before removing from heat.
Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas http://www.dianekochilas.com/

Please leave us your comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Click here to go back to previous page