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Grandma's Chicken Thighs Sauce and Peas Recipe

I just love to make recipes that remind me of my grandmother Victoria.  Her chicken thighs sauce and peas was the best!
Thanks for stopping by, Ciao Claudia

Years ago she 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 with sauce and peas the taste is etched in my mind, boy the taste was superb. 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. 

When I was growing up my grandma Victoria (who came straight from Rome, Italy) would watch me as a child. 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. This was my favorite recipe.  The sauce gets really thick and sticks to the chicken thighs and the peas were so delicious. 

Grandma's Chicken Thighs Sauce and Peas Recipe

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 basil leaf

Optional additions: 1 small sliced onion, 16 ounces fresh sliced mushrooms, finger carrots, cubed potatoes, zucchini cubed, green beans, cubed eggplant, chopped celery

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.


  1. Boy, this sounds scrumptious! And such nice memories come with it!!!

  2. Yum! Sounds good, Bill would love it!!!

  3. I just love dishes like this with a good Italian bread to dip in the sauce. xoxo Catherine


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