It’s hard to go wrong with chicken, new potatoes, and sour cream. This recipe mixes the three in a stovetop skillet meal that is easy and almost foolproof. It’s our favorite. It only has a few ingredients and you don’t have to slave over a five-course meal. Best of all, your family will love this dinner.
This is a simple dinner that I have making for at least 40 years. The image is over 20 years old. (Hence the pixilation.)
Chicken and New Potatoes Skillet Dinner
- Chicken thighs or drumsticks
- salt and pepper to taste
- new (baby red) potatoes—as many as you choose to fill out the pan
- 4-6 green onions
- 1 1/2 cups sour cream
- 1/2 to 3/4 cup water
- 1 pound frozen or fresh green peas
- 1 teaspoon crushed thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place the chicken in a 12 inch skillet. Salt and pepper the pieces. Brown the chicken over medium heat.
- 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.
- Remove the chicken and potatoes to a platter. Skim off the excess fat remaining in the pan.
- Snip the green onions into the pan. Add the sour cream and water and heat the mixture until it starts to bubble, stirring frequently with a spatula.
- Add the peas, thyme, salt, and pepper. Stir. Add the chicken and potatoes, cover the skillet, and heat for five minutes to reheat the chicken and potatoes. Serve hot.