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    Chicken peas carrots

      Chicken peas carrots




      • 4 Thighs (or chicken thighs)

      • 1 bunch of small new carrots

      • 200g Peas, shelled

      • 50g Butter

      • 1tbsp. tablespoon Oil

      • 1 tbsp. Sugar

      • Salt

      • Pepper

      • Calories = Medium

      Preparation steps

      1. Preheat the oven to 180 ° C (th.6). Place the chicken pieces in an oven dish, salt and pepper and bake for about 30 min.
      2. Peel the carrots, keeping about 1 cm of tops and rinse them. Place them in a sauté pan, add the diced butter and sugar, salt and pepper and cover with water just to the height. Place a disc of baking paper pierced with a few holes on top then bring to the boil. Lower the heat and simmer for about 25 minutes.
      3. Meanwhile, steam the peas for 15 minutes. Serve the chicken thighs with the peas and carrots.

      Tips and advice for Chicken peas carrots

      You can flavor this dish with a few sprigs of chervil or tarragon.

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