5 Ingredient Crispy Chicken, Garlic & Peas in Wine Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
130 kcal
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Course
Main Course
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Cuisine
French-American Fusion
5 Ingredient Crispy Chicken, Garlic & Peas in Wine Sauce
Description
The 5 Ingredient Crispy Chicken, Garlic & Peas in Wine Sauce uses dark meat chicken pieces seasoned and seared skin-side down in a heavy pan to develop a brown, crisp exterior. After cooking the chicken through, the pan fat is used to cook whole garlic cloves gently until lightly browned but not burnt. Flour is then stirred in to create a roux-like base for the sauce.
White wine and chicken broth are added to the pan to build flavor and reduce slightly, thickening the sauce. Frozen green peas are incorporated near the end to warm through without overcooking. This method balances crispy textures from the chicken skin with a mild, aromatic sauce and tender peas.
The dish can be served on its own or with simple sides like rice or mashed potatoes to soak up the wine sauce. Using bone-in chicken ensures juiciness and depth of flavor.
Optionally, white meat chicken can be substituted but should be browned and cooked fully separately to avoid drying out when simmered. The recipe suggests adding the peas and finishing the sauce with the cooked chicken returned to the pan.
Ingredients
- 6 pieces dark meat chicken , skin and bone on
- kosher salt
- black pepper
- 2 garlic peeled, heads
- 2 Tablespoons flour
- 1 cup white wine
- 1 cup chicken broth
- 2 cups green peas frozen
Instructions
- Using a cast iron skillet or any other heavy bottomed pan that is at least 8-9 inches across that you have, start heating up your pan on medium heat.
- Liberally season the chicken pieces with kosher salt and black pepper.
- Put skin side down in the skillet and leave it completely alone for at least 5 minutes.
- On medium heat, this should render some of the fat out of the skin and give you a nice golden brown color.
- Turn the chicken and cook for an additional five minutes.
- You should have some fat in the pan at this point.
- Take the chicken out for a couple of minutes and put the garlic cloves in the pan.
- Cook them until they are slightly browned but not dark. Garlic goes from delicious to bitter very quickly.
- Once the garlic is browning, add the flour into the pan and stir until it is absorbed by the oil. If for some reason you don't have a couple of tablespoons worth of fat in the pan, you can add in some canola oil here. Both times I have made it, I had plenty in the pan.
- Add the wine and the chicken broth to the pan.
- Taste for salt and pepper, add some here if you feel you need more.
- Add the chicken back in, skin side up.
- The liquids should only go up about 2/3 of the chicken.
- Simmer on your stovetop for 20 minutes on medium heat.
- Stir in the peas, and continue to cook for another 3-5 minutes.
Notes
- Using dark meat chicken with skin and bone helps retain moisture and develop crisp skin.
- White meat chicken can be used but should be cooked through separately to avoid overcooking during sauce reduction.
- Cook garlic gently to avoid bitterness, removing or adjusting heat once it begins to brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 223mg | 9% |
| Potassium | 267mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 34mg | 38% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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