Recipe

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• 1 (3 lb) chicken, cut-up (or 8 pieces chicken of your choice)
• salt and pepper
• new potato (as many as you choose to fill out the pan)
• 4 -6 green onions, chopped
• 1 1/2 cups sour cream
• 1/2-3/4 cup water
• 1 (12 oz) package frozen peas
• 1 tsp crushed thyme
• 1/2 tsp salt
• 1/4 tsp pepper

• 1 Place the chicken in a 12 skillet sprayed with cooking spray. Salt and pepper the pieces. Brown the chicken over medium heat.
• 2 Partially peel the new potatoes. (They just look better with some of the red skins remaining.) Add the potatoes to the skillet. Cook the chicken and the potatoes until both are tender.
• 3 Remove the chicken and potatoes to a platter. Skim off the excess fat remaining in the pan.
• 4 Add the green onions to the pan. Add sour cream and water and heat the mixture until it starts to bubble, stirring frequently with a spatula.
• 5 Add the peas. thyme, salt, and pepper. Stir. Add the chicken and potatoes, cover and heat for five minutes to reheat the chicken and potatoes. Serve hot.