Chicken Jardinière Recipe

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Chicken Jardinière

Vickie Parks

By
@Northwestgal

This is a classic French chicken stew. For convenience you can prepare the stew ahead, leaving out the green peas; then add the peas for the last 2 minutes of reheating to preserve their texture and color.


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Serves:

4

Prep:

20 Min

Cook:

55 Min

Method:

Saute

Ingredients

1 Tbsp
peanut oil or canola oil
2 1/2 oz
pancetta, cut into 1-inch long strips (about 1/2 inch thick)
4
skinless chicken leg quarters, about 2 pounds total
2 Tbsp
all-purpose flour
1 tsp
black pepper
1/2 tsp
salt
3/4 c
dry white wine (sauvignon blanc is recommended)
3/4 c
water
1 1/4 c
sliced carrots, about 1-inch thick
1 1/2 Tbsp
garlic, coarsley chopped
12 small
red potatoes (about 8 ounces)
8 medium
cremini mushrooms (about 5 ounces)
12 small
pearl onions (about 4 ounces)
1
sprig fresh thyme
1 c
frozen petite green peas
2-3 Tbsp
fresh parsley, chopped

Directions Step-By-Step

1
Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Add pancetta; sauté 2 minutes. Add chicken; cook 8 minutes, turning once.
2
Sprinkle flour, pepper, and salt evenly over chicken mixture, turning chicken to coat; cook 30 seconds. Stir in wine and 3/4 cup water. Add carrot, garlic, potatoes, mushrooms, onions and thyme; stir well. Bring mixture to a boil; cover, reduce heat to low, and cook 45 minutes.
3
Add peas to pan. Bring mixture to a boil; cook 2 minutes.
4
Place 1 chicken leg quarter and 1 cup vegetable mixture in each of 4 bowls; sprinkle each serving with 1 1/2 teaspoons parsley.

About this Recipe

Course/Dish: Chicken, Chicken Soups
Main Ingredient: Chicken
Regional Style: French