Chicken With Rosemary, Peas, Lemon
One of that all-in-one skillet cooking that is easy to prepare and will require very little cleaning up afterward. This is one of the most sought-after meals in our family.
Juicy tender rosemary chicken paired with the tanginess of the lemon and the sweetness of the peas. A perfect weeknight meal.
I love the simplicity of it, and the oven does it all.
Not to mention the wonderful aroma that will linger in your kitchen.
Using thighs in this recipe, you can add or use chicken breasts. If using breasts, cut them in half for quicker cooking. Either way, you will enjoy this dish.
The lemons sauce enhances the flavor to a new level, giving it a great balance with the sweet peas.
Why brandy?
Brandy is just the perfect replacement for wine and is one of my favorite choices.
It has the perfect softness in taste, and once the alcohol content has evaporated, you are left with a savory flavor that blends well with the chicken and peas.
Tips on cooking with alcohol
Be extremely careful when placing alcohol in a skillet. I remove the skillet from the heat source and turn it off.
Placing the alcohol in the middle of the pan is also a safe way of doing it.
Keep your eyes on the skillet pouring away from you, and keep all loose clothing away from the heat source too.
When returning to the stove, start slowly and increase with a low flame. This will prevent any splatter from catching on fire.
Is it ok to cook with wine when served to children?
This question is often asked, and my answer is: Yes!
The wine, while cooking, will evaporate and will leave behind its essence of it.
This essence or flavor not only has no alcoholic content, but it will give all your ingredients that wonderful rich flavor.
You have a couple of choices.
Not having white wine on hand, I create this dish with brandy. As we all know, brandy is just the perfect replacement for wine and it is one of my favorite choices.
I love chicken tight. However, breasts will do as well. To ensure they will adequately cook, cut them in half to speed up the process and the thick part is cooked.
Cooking tips and steps to make this delicious chicken
Starting with a cold skillet. This step will allow the fat to render slowly out of the chicken and give you crispy skin in return.
I love Le Creuset enamel cast iron skillets as they cook evenly. Better heat distributions. They can go from stovetop to oven with no issues.
If you do not want to roast the chicken for 20 minutes in the oven, you can continue cooking the chicken on the stove. However, cover it with a well-fitted lid, lower the heat to medium-low and simmer for 10 minutes. Finish the last 10-15 minutes without the lid and add more chicken stock if dry out.
This rosemary, peas, lemon chicken dish will taste out of this world with fresh rosemary. I am suggesting you use fresh if available to you.
Chicken thighs or chicken breast?
I love chicken thighs as they are rich in flavor and taste. They are always moist with every recipe and application you cook them with.
However, breasts will do as well. Pound them to make them less thick and cut them in half as they are bigger and will cook slower than the thighs counterparts.
Ingredients needed to make this Rosemary, Peas, Lemon Chicken
Visit Giangiskitchen.com for the complete printable recipe with amounts for each ingredient, select your serving amounts, and tips for my Rosemary, Peas, Lemon Chicken
8 chicken thighs, skin, and bone-in
1- 2 tablespoons chopped fresh rosemary
salt and pepper
1 tablespoon olive oil
3 garlic cloves minced
½ cup brandy
½ cup chicken stock
½ cup lemon juice
1 cup peas - defrosted if frozen
lemon wedges (optional)
Side Dishes Suggestions:
Rice with Pease and Butter Simple and super easy to prepare. It marries well and allows the juices to be soaked up beautifully.
Tomato Arugula Salad Clean and crisp for a lighter dinner or Sunday brunch
Fennel, Tomato, and Basil Salad Great combination of fresh, crisp flavors.
If you enjoy this Rosemary, Peas, Lemon Chicken, check out these flavorful recipes:
Salmon with Basil and Mushroom Sauce
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Meet Chef Giangi
I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.
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