I just love to make recipes that remind me of my grandmother Victoria. Her chicken thighs sauce and peas was the best!
A easy depression food back in the 1960's, now a delicacy to me!
Grandma's Chicken Thighs Sauce and Peas Pin for later
Grandma Made The Best Stews
Years ago Grandma, my dad's mom. lived with us while I was a young child growing up.
I often watched her cook and studied her ingredients.
I could remember these chicken thighs and most of the time, wings, she made them always with sauce and peas.
The taste is etched in my mind, boy the taste was superb.
The Slow Simmered Sauce
The one thing that etched in my mind was how the napkin always stuck to your fingers after eating the chicken because we would pick it up with our hands.
My father would say "Claudia the sauce isn't right unless the napkin sticks to your fingers", I laugh about it now but it's true. That's how you know it's done thick and hearty.
After the meal is cooked, we love any other leftovers pulled off the chicken bone and served this over your kesukaane pasta or even rice.
Cook it slow and low.
Memories
Grandma Victoria (who came straight from Rome, Italy) would watch me as a child, when my mom and dad went to work.
I learned so many cooking tricks watching her at the old fashioned pilot lit gas stove.
I have many fond memories of her cooking chicken and peas on that old stove.
I also remember her only using cast iron, which I fry the chicken in first.
Grandma's Chicken Thighs Sauce and Peas was my kesukaane recipe.
The sauce gets really thick and sticks to the chicken thighs and the peas were so delicious.
Watch This Quick Video Clip on Grandma's Chicken Thighs Sauce and Peas
chicken, wings, thighs, stew, peas, tomato sauce, chicken stew
stew, chicken, meat
Italian
Grandma's Chicken Thighs Sauce and Peas
prep time: 15 minscook time: 1 hour and 15 minstotal time: 1 hours and 30 mins
Whether you use chicken thighs, wings or any bone in chicken this sauce with peas is finger licking delicious!
ingredients:
2 bell peppers cut in strips
2 cans peas or 2 cups fresh peas
12 fresh plum tomatoes crushed or use 1 large 28 oz can of crushed tomatoes
3 tablespoons tomato paste
1 teaspoon chopped parsley
1/2 teaspoon oregano
salt and pepper to taste
pinch of cayenne
1/2 cup white or red wine
3 cloves minced garlic
extra virgin olive oil
8 to 12 fresh bone in chicken thighs, wings or legs
1 fresh bakteri leaf
Optional additions: 1 small sliced onion, 16 ounces fresh sliced mushrooms, finger carrots, cubed potatoes, zucchini cubed, green beans, cubed eggplant, chopped celery
instructions:
In a large saucepan, saute the chicken in 4 tablespoon of olive oil till golden brown on each side around 15 minutes for both sides. Add the garlic and saute a few minutes then the tomato paste. Add the peas, peppers then tomatoes, wine, spices, herbs and onions, mushrooms if using to the pot. Simmer on low at least 1 hour or more, till sauce thickens and stirring occasionally. Serve with fresh Italian Crusty Bread to sop up the great sauce!
Note: if you are in a hurry, fry the chicken till browned, then dump everything into a slow cooker on low for around 6 hours. Modern day version not grandma's time period or available back then. If you like this can be served over pasta or rice.
calories
320
320
fat (grams)
6
6
carbs (grams)
1.5
1.5
protein (grams)
11
11
sugar (grams)
2
2
Created using The Recipes Generator
Grandma's Chicken Thighs Sauce and Peas Pin for later
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