Nothing beats a one pot dish. Less dishes, woohoo! I know you are excited when there are less dishes to wash. Peas and carrots are a classic vegetable combo and the reason why is because they are delicious. I was walking through the farmers market on Sunday and saw these beautiful bunches of carrots. Then I turned and saw one of springs best produce, peas. Both in my market bag it was an obvious combo to prepare.
Yields 3-4 servings (serving sizes noted below)
1 bunch of carrots- remove top, peel, halved
1 small yellow onion - sliced
1/2 cup frozen peas
2 garlic cloves - minced
1 cup or more of frozen spinach
2-3 boneless skinless chicken breast
2-3 boneless skinless chicken thighs
1 tablespoon fresh thyme - removed from the stem
1/2 teaspoon dried rosemary
1/2 teaspoon dried tarragon
1/2 cup beef broth (can be switched for chicken or vegetable)
2 tablespoons olive oil
1 teaspoon butter
Salt + Pepper
Preheat oven to 350 degrees.
Season both sides of chicken with salt and pepper.
Heat olive oil and half of the butter in a large oven safe dish.
Add the sliced onions and a pinch are two of salt to let them sweat for about 1 minute.
Then add the carrots and garlic and let this saute.
After about 5 minutes, deglaze the pan with the broth and add the spinach.
Season the vegetables and add the thyme, and dried spices.
Now add the chicken and let this cook, the broth should be simmering/light boil for 5 minutes.
Then turn the stove off, add the remaining butter, and cover the pot and continue cooking in the oven.
Set the timer for 20 minutes and let the dish cook.
Then remove the pot from oven carefully, remove the lid and add the peas.
Put the top back on the pot for 5 minutes and let the peas defrost.
I recommend serving with wild rice, brown rice, farro, or some boiled potatoes.
You can of course eat the dish as is!
Serve and enjoy!
*** Servings sizes
- 1 breast
- 1/2 breast + 1 thigh
- 2 thighs
*** This is a gluten free dish.***