Herbed chicken and peas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | Bacon |
| 1 | Broiler-fryer, cut up (2 1/2 to 3 Lb) | |
| ½ | cup | Onion, chopped (medium onion) |
| 1 | Clove garlic, minced | |
| 2 | tablespoons | Dry white wine |
| ½ | teaspoon | Dried basil, crushed |
| ½ | teaspoon | Dried thyme, crushed |
| ¼ | teaspoon | Salt |
| 1 | pack | Frozen peas (10 oz) |
| 2 | mediums | Tomatoes, cut into wedges |
| 2 | tablespoons | Fresh parsley, snipped |
Directions
Hot cooked brown or white rice (Optional) In a 12x7 1/2x2-inch microwave baking dish arrange bacon. Cover with paper towels Micro-cook on High for 4 to 6 minutes until crisp.
Remove, drain on more paper towels. Crumble; set aside. Rinse chicken and pat dry. In the same baking dish arrange the chicken, skin side down, with the meaty portions toward the edges of the dish.
Cover with waxed paper and cook on High for 5 minutes. Combine onion, garlic, wine, basil, thyme, and salt. Drain juices from chicken. Give dish a half- turn. Turn chicken pieces skin side up, and rearrange with cooked portions toward the center. Pour onion mixture over the chicken. cover with waxed paper and cook on High for 5 minutes. Give dish a half-turn. Add the peas. Cook, covered, on High for 5 minutes. Add tomato, parsley, and crumbled bacon. Cook, covered, for 3 to 5 minutes more, or until chicken and peas are done.
Serve with rice, if desired.
Makes 6 servings.
[LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters.