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 was the best! 

 A easy depression food back in the 1960's, now a delicacy to me!

Grandma's Chicken Thighs Sauce and Peas

Grandma's Chicken Thighs Sauce and Peas

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.

 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, we love any other leftovers pulled off the chicken bone and served this over your favorite pasta or even rice.

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

 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

Grandma's Chicken Thighs Sauce and Peas


  • 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


  1. 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. If you like this can be served over
  2. pasta or rice.
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  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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