Grandma's Chicken Thighs Sauce and Peas

Thursday, July 27, 2017
I just love to make recipes that remind me of my grandmother Victoria. Her chicken thighs sauce and peas were the best!


An easy depression food back in the 1960s, now a gourmet comfort food for me.


This was one of my dad's favorites when his mom made this dish.


After she passed away in 1976, my dad learned how to make this and it was almost perfect.


He managed to duplicate the exact flavors of her peas and chicken meal.


I loved watching him trying to recreate recipes of hers and he was always spot on.


Now after he passed in 1995, and mom in 1999, I am doing my best trying to keep these same delicious traditions.


Stroll down to the bottom of the recipe card for this great vintage recipe.





This is a saucepot with chicken thighs and peas similar to a stew made on top of the stove with fresh tomato sauce



This is a rich tomato sauce with peas and chicken parts in it

Grandma Made The Best Stews



Years ago Grandma, my dad's mom, lived with us a long while as I was growing up.


I often watched her cook and studied her ingredients.


I could remember these chicken thighs and most of the time, wings, she made them always with sauce and peas.


The taste is etched in my mind, boy the taste was superb.



This is a saucepot with chicken thighs and peas similar to a stew made on top of the stove with fresh tomato sauce



The Slow Simmered Sauce



The one thing that etched in my mind was how the napkin always stuck to your fingers after picking up and eating the chicken.


We would pick it up with our hands when grandma used chicken wings instead of thighs.


Dad would always say the sauce wasn't right unless the napkin sticks to your fingers, what a way to measure authentic cooking!


You can use any chicken parts you prefer.


Bone in chicken gives the sauce a better flavor, but if you want and like boneless better than it's fine to use.


This is a saucepot with chicken thighs and peas similar to a stew made on top of the stove with fresh tomato sauce




My Dad



My father would say "Claudia the sauce isn't right unless the napkin sticks to your fingers", I laugh about it now but it's true. That's how you know it's done thick and hearty.


After the meal is cooked, if there were any leftovers, dad would pull the chicken off the bone and serve the saucy chicken over your favorite pasta or rice for another meal.


Dad always made this also on the stove top. I have made it several ways, in a dutch oven, stove top and even pressure cooker instant pot.


The trick he would say would be to cook it low and slow for the best results.



This is a saucepot with chicken thighs and peas similar to a stew made on top of the stove with fresh tomato sauce




Memories




Grandma Victoria (who came straight from Rome, Italy) would watch me as a child when my mom and dad went to work.


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 is a cast iron skillet used by my grandmother back in the 1960s




Pans and Things



Grandma used a cast iron skillet or deep saucepan for cooking.


Later on everything came out non-stick, however, I still prefer using the old cast iron skillets.


You can choose your favorite way to cook this is.


I also remember her only using cast iron, which I fry the chicken in first.


Grandma's Chicken Thighs Sauce and Peas is still my favorite recipe.


The sauce gets really thick and sticks to the chicken thighs and the peas were so delicious.



This is a saucepot with chicken thighs and peas similar to a stew made on top of the stove with fresh tomato sauce




Tips




  • Use bone-in chicken parts
  • Cook low and slow
  • Always use fresh ingredients for herbs
  • Fresh plum tomatoes make a big difference in flavor
  • Use leftover sauce and debone the chicken for another meal
  • Brown the chicken first
  • Cast iron skillets and saucepans were used back in the 1960s
  • Always serve with hard crusted Italian bread





Sauteed chicken parts legs and thighs in a non stick fry pan






Here are more favorite recipes like this one:





Chicken Chickpeas in Sauce over pasta
Chicken Chili Cannelini 
Rosemary Chicken
Italian baked Chicken
Italian Cacciatore

A big pot of sauce, chicken thighs, chicken legs and peas.



Watch This Quick Video Clip on Grandma's Chicken Thighs Sauce and Peas









Grandma's Chicken Thighs Sauce and Peas Pin for later



This is a saucepot with chicken thighs and peas similar to a stew made on top of the stove with fresh tomato sauce





Leftover Sauce and Peas?


No problem, boil up some baby small shell pasta, drain, add to the sauce.

You will have another delicious meal, we call peas and pasta!

this is a pan of baby shell pasta and peas in a delicious rich tomato sauce






chicken thighs, stew, casserole, peas, sauce, Italian food, slow cooker, easy meal
stew
Italian
Yield: 6
This is a saucepot with chicken thighs and peas similar to a stew made on top of the stove with fresh tomato sauce

Grandma's Chicken Thighs Sauce and Peas

prep time: 15 min cook time: 1 hour and 15 mins total time: 1 hour and 30 mins
This is a stew type of dish made on the stove top. Chicken thighs and peas were Grandma's specialty during the depression days when money was tight, this was an economical dish to serve.

ingredients:

  • 2 bell peppers cut in strips (optional)
  • 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

instructions:

  1. In a large saucepan, saute the chicken in 4 tablespoons of olive oil till golden brown on each side around 15 minutes for both sides. 
  2. Add the garlic and saute a few minutes then the tomato paste. Add the peas, peppers (if using) then tomatoes, wine, spices, herbs and onions, mushrooms if using to the pot. 
  3. Simmer on low at least 1 hour or more, till sauce thickens and stirring occasionally. 
  4. Serve with fresh Italian Crusty Bread to sop up the great sauce!
  5. Note: if you are in a hurry, fry the chicken till browned, then dump everything into a slow cooker or instant pot on low for around 6 hours. Modern day version, not grandma's time period or available back then. If you like this can be served over pasta or rice.
calories
325
fat (grams)
18
sat. fat (grams)
9
carbs (grams)
11
net carbs
9
protein (grams)
13
sugar (grams)
4
Created using The Recipes Generator





Grandma's Chicken Thighs Sauce and Peas Pin for later




This is a saucepot with chicken thighs and peas similar to a stew made on top of the stove with fresh tomato sauce




Try my other favorite Chicken Recipes:



Slow Cooker Cacciatore


Parmesan Crusted Thighs with Peppers



This is a saucepot with chicken thighs and peas similar to a stew made on top of the stove with fresh tomato sauce




3 comments

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

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

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

    ReplyDelete

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