Braised Chicken with Baby Vegetables and Peas
"Look for a whole chicken, cut up. If you prefer the fuller flavor of dark meat, use four chicken leg quarters instead...."
INGREDIENTS
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2 tablespoons butter, divided
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2 bone-in chicken breast halves, skinned
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2 bone-in chicken thighs, skinned
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2 chicken drumsticks, skinned
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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2 (14-ounce) cans fat-free, less-sodium chicken broth
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1 cup dry white wine
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1/2 teaspoon chopped fresh thyme
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12 baby turnips, peeled (about 8 ounces)
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12 baby carrots, peeled (about 8 ounces)
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12 pearl onions, peeled (about 8 ounces)
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6 fresh flat-leaf parsley sprigs
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2 bay leaves
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2 tablespoons all-purpose flour
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3/4 cup fresh green peas
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2 tablespoons chopped fresh flat-leaf parsley
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