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Stewed Chicken with Fresh Peas in a White Wine Sauce

Stewed Chicken with Fresh Peas in a White Wine Sauce

Garden fresh peas and chicken gently braised in a white wine and broth sauce.

Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings 4
Author whatsmickeycooking


  • 2 lbs Boneless chicken breast or thighs
  • 1 Leek
  • 1 Scallion
  • 1 Carrot
  • 3 cups Fresh peas, shucked
  • 3 tbls Extra virgin olive oil
  • 1 1/2 cups White wine, dry
  • 2 cups Chicken broth
  • 1/2 cup All purpose flour
  • handful Flat leaf Italian Parsley, finely chopped
  • Sea salt and fresh ground pepper to taste
  • Chicken seasoning spice mix, i.e. Montreal Chicken


  1. Peel and finely dice the carrot

    Finely dice the scallion

    Cut the green leafy part off of the leak, slice in half lengthwise, rinse well to remove the sand trapped between the layers. Slice again in half lengthwise and cut into 1/4' slices.  

  2. Cut the chicken into bite sized chunks

  3. On a piece of parchment or foil, add the flour, season with seasoning spice mix.

    Dredge the chicken in the flour

  4. Heat the olive oil in a braising pan, when the oil is hot, add the chicken and lightly brown.

    Pour the wine into the pan, scraping under the chicken removing all the crusty brown bits, raise the heat for a minute to burn off the alcohol.

  5. Add leeks, scallion and carrot to the pan, stir

    Add peas to the braising pan.  Salt, pepper and chopped parsley.

  6. Pour the broth onto the mixture.  Lower the heat to a simmer and cook until the liquid reduces into a creamy sauce.  If at any time you need add more broth to elongate the sauce.  The sauce should be creamy, the peas cooked and the chicken soft.  Adjust salt and pepper

  7. Serve hot, with basmati rice

    Stewed Chicken with Fresh Peas in a White Wine Sauce