YOUR HEALTHY PLATE: Chicken with Yellow Split-Pea Gravy

I made up this rather elegant recipe one Sunday a few weeks back when I got tired of looking at a package of yellow split peas that had been in the cupboard for a very, very long time (no, I’m not going to tell). Embarrassing. Here’s what I did:

8 chicken drumsticks
1 1/2 cups yellow split peas
3 stalks celery, rinsed and trimmed
4 green onions
1 quart water
2 large potatoes, each cut into 4-5 thick slices
2 cloves garlic, peeled

In a large pot, place peas, water, garlic, celery and onion. Cook at least 1 hour, until peas are soft. Blend well with immersion blender until smooth. Pour into a dutch oven, and stir in the potatoes. Carefully lay chicken on top, cover, and cook at 325 degrees for 2 hours. Serve 1-2 drumsticks with 1-2 slices of potato per plate, along with generous amounts of “gravy.”

This is seriously delicious, and inspires many¬†thoughts about an entirely new approach to gravy. Refrigerate the leftovers, and feel free to add 1-2 cups water to turn it into soup the next day if you’d like.

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