Ingredients
8 chicken thighs, skinned
2 teaspoons salt, divided
¾ teaspoon pepper
6 tablespoons butter
1 pound small red potatoes, strip peeled around center
2 tablespoons fresh lemon juice
3 green onions, thinly sliced (both white and green parts of onion)
1 cup frozen green peas
¼ cup parsley
1 cup sour cream
1 teaspoon crumbled dried thyme
Directions
Sprinkle 1 teaspoon salt and ¼ teaspoon pepper on chicken. In large skillet (electric can be used), brown chicken and potatoes in butter about 10 minutes or until brown on all sides. Sprinkle ½ teaspoon salt and ¼ teaspoon pepper on potatoes. Pour lemon juice over chicken. Reduce heat, cover and simmer for 30 minutes. Remove cover, add onions and stir; place peas and parsley over chicken and potatoes. Cover and simmer about 10 minutes or until chicken is done; test with fork. Remove chicken, potatoes and peas to warm serving platter, keeping the three separate on platter. In skillet, place sour cream, thyme and remaining salt and pepper; stir to mix with pan drippings. Cook until hot and bubbly; pour over chicken and vegetables. Serve hot.
Makes 4 servings