Chicken With Peas And Potatoes

• 1 (2 1/2-3 lb) cut up chicken or 2 lbs chicken thighs
• 1 lb tiny new potatoes, quartered
• 2 tablespoons butter
• 3/4 cup chicken broth
• 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 4 green onions, thinly sliced
• 1 (10 ounce) package frozen peas
• 1/4 cup snipped parsley
• 1 (8 ounce) carton sour cream
• 2 tablespoons all-purpose flour

1. Skin chicken, if desired. Rinse and pat dry with paper towels.
2. Scrub the potatoes.
3. In a 12-inch skillet cook chicken in hot butter over medium heat about 15 minutes or until chicken is browned, turning to brown evenly.
4. Add potatoes, broth, rosemary, and pepper.
5. Bring to boiling; reduce heat.
6. Cover and simmer for 30 minutes.
7. Add green onion, peas, and 1/4 cup parsley to skillet.
8. Cover and simmer about 10 minutes more or until the chicken and potatoes are tender and chicken is no longer pink.
9. Using a slotted spoon, transfer chicken and vegetables to a platter; keep warm.
10. Remove skillet from heat.
11. Stir together sour cream and flour; stir into broth in skillet.
12. Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
13. Spoon sauce over chicken and vegetables.

chicken, tiny new potatoes, butter, chicken broth, rosemary, pepper, green onions, frozen peas, parsley, sour cream, flour

Taken from www.food.com/recipe/chicken-with-peas-and-potatoes-129434 (may not work)