chicken jardinière

Name: Chicken Jardinière
Prep time: 20 min
Cook time: 55 min
Yield: 4
Cuisine: French
Ingredients: 1 tablespoon(s) peanut oil or canola oil; 2 1/2 ounce(s) pancetta, cut into 1-inch long strips (about 1/2 inch thick); 4 - skinless chicken leg quarters, about 2 pounds total; 2 tablespoon(s) all-purpose flour; 1 teaspoon(s) black pepper; 1/2 teaspoon(s) salt; 3/4 cup(s) dry white wine (sauvignon blanc is recommended); 3/4 cup(s) water; 1 1/4 cup(s) sliced carrots, about 1-inch thick; 1 1/2 tablespoon(s) 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 cup(s) frozen petite green peas; 2-3 tablespoon(s) fresh parsley, chopped

(1 RATING)

10 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on Oct 10, 2015

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.

Rate

prep time 20 Min

cook time 55 Min

method Saute

yield 4 serving(s)

Ingredients

1 tablespoon peanut oil or canola oil
2 1/2 ounces pancetta, cut into 1-inch long strips (about 1/2 inch thick)
4 - skinless chicken leg quarters, about 2 pounds total
2 tablespoons all-purpose flour
1 teaspoon black pepper
1/2 teaspoon salt
3/4 cup dry white wine (sauvignon blanc is recommended)
3/4 cup water
1 1/4 cups sliced carrots, about 1-inch thick
1 1/2 tablespoons 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 cup frozen petite green peas
2-3 tablespoons fresh parsley, chopped

How To Make chicken jardinière

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.

Step 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.
Step 3

Add peas to pan. Bring mixture to a boil; cook 2 minutes.
Step 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.
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