Our Thanksgiving was just as simple as it could be but as cosy as possible when two love birds spent quality time indoors together, enjoyed dinner and watched Christmas Chronicles 2 on Netflix.
The Wifey Life mainly focus on saving time for wives by sharing easy, simple and healthy recipes to cook meals for two. Here is a time-saving dish that we had on Thanksgiving Day instead of traditional roasted turkey and pie.
It might look a bit messy as I am not really good at decoration, but I'm sure that it won’t disappoint you or make your tummy heavy at all. Let's give it a try!
Ingredients (for 2 people):
Bone-in chicken thighs. If you don't like bone-in chicken thighs, you can use boneless chicken thighs or chicken breast instead.
Bell pepper. I prefer the red bell pepper than the yellow or green one because it gives a stronger flavour. The yellow or green bell pepper will suit better with salad as it has such a lighter taste. However, depending on your personal taste that you should pick whichever enhances your taste buds the most.
White onion. You can go with brown onion if you prefer but shallots or Asian shallots are not suitable for this dish.
Potatoes. I used Australian baby potatoes to keep the skin on but you can use any type of potatoes you like.
Peas. I used frozen peas but you can use fresh peas according to your preferences.
Garlic, chilli and rosemary. If you don't have rosemary, you can replace with thyme.
Let's cook some magic!
Step 1: Season the chicken with salt and pepper.
Step 2: Cut the potatoes into wedges. I kept the skin on as they're baby potatoes.
Step 3: Boil the potatoes for 12-15 minutes.
Step 4: Add a little bit of olive oil into a pan, then fry the chicken thighs with garlic and rosemary. Take them out when they start getting brown.
Step 5: Meanwhile, prepare the bell pepper and white onion by cutting them into small wedges. Also, chop the garlic and chilli into small pieces.
Step 6: Stir-fry the vegetables with chopped garlic and chilli in the same pan, after taking the chicken thighs out.
Step 7: At the same time, boil the frozen peas as it will take just 5 minutes to be ready. If you use fresh peas, you just need to soak them into warm water for 2 minutes.
Step 8: Add the chicken thighs into the vegetables with 1/2 a cup of chicken stock or vegetable stock. Turn down the heat to medium-low and let it cook for 20 minutes.
Step 9: Mash the potatoes and add some peas in. Mix them well with a bit of butter, milk and salt. If you prefer just the plain potato taste, then remove the butter and milk but don’t forget the salt.
Step 10: Curate everything on the plate. You can spread the first layer of mashed potatoes and peas, then add the chicken with vegetables on top, along with its juice. Finally, garnish the dish with a few parsley leaves.
Voila! There you have a delicious chicken peperonata served with mashed potatoes and peas to relish with your loved one on these winter days.
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Happy cooking, wifeys!
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