Chicken, Country Ham & Peas
Yield
4 servingsPrep
5 minCook
25 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
Fricasseed Batch, 3 1/2 to 4 lbs with sauce |
*
|
| ½ | cup |
milk
|
|
| 1 | pinch |
cloves
ground |
*
|
| ¼ | pound |
olive oil, extra-virgin
|
|
| 10 | ounces |
green peas
frozen |
|
| 1 | tablespoon |
parsley leaves
for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chicken
Fricasseed Batch, 3 1/2 to 4 lbs with sauce |
*
|
| 118 | ml |
milk
|
|
| 1 | pinch |
cloves
ground |
*
|
| 113.4 | g |
olive oil, extra-virgin
|
|
| 289 | ml/g |
green peas
frozen |
|
| 15 | ml |
parsley leaves
for garnish |
|
Directions
PREPARE OR DEFROST 1 batch Fricasseed Chicken.
Arrange chicken pieces in a casserole or Dutch oven, cover, place in the oven.
Turn oven to 375℉ (190℃) and bake for 20 minutes.
Meanwhile, place a medium saucepan over medium heat; combine fricassee sauce, milk and cloves in it.
Bring to boil.
Remove from heat, pour liquid through a fine strainer.
Replace liquid in a clean saucepan and add the ham and peas.
Place over medium-high heat and cook until liquid is thick enough to coat a wooden spoon.
Pour the sauce, ham and peas over the chicken and continue to cook 5 minutes.
To serve, arrange the chicken and sauce in a serving bowl or on a deep serving platter and sprinkle with parsley.
Accompany with pasta or rice.
