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Braised Chicken with Baby Vegetables and Peas

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 3/4 cup vegetables, 1/3 cup sauce, 1 chicken breast half or 1 chicken thigh and 1 drumstick, and 1 1/2 teaspoons parsley)
Look for a whole chicken, cut up. If you prefer the fuller flavor of dark meat, use four chicken leg quarters instead.

Ingredients

  • 2 tablespoons butter, divided
  • 2 bone-in chicken breast halves, skinned
  • 2 bone-in chicken thighs, skinned
  • 2 chicken drumsticks, skinned
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 cup dry white wine
  • 1/2 teaspoon chopped fresh thyme
  • 12 baby turnips, peeled (about 8 ounces)
  • 12 baby carrots, peeled (about 8 ounces)
  • 12 pearl onions, peeled (about 8 ounces)
  • 6 fresh flat-leaf parsley sprigs
  • 2 bay leaves
  • 2 tablespoons all-purpose flour
  • 3/4 cup fresh green peas
  • 2 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 324
  • fat 11.4 g
  • satfat 5.1 g
  • monofat 3.4 g
  • polyfat 1.5 g
  • protein 32.6 g
  • carbohydrate 22.1 g
  • fiber 5.2 g
  • cholesterol 100 mg
  • iron 3.3 mg
  • sodium 818 mg
  • calcium 89 mg

How to Make It

  1. Melt 1 tablespoon butter in a Dutch oven over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; sauté 5 minutes on each side or until browned. Remove from pan.

  2. Add broth to pan; cook 1 minute, scraping pan to loosen browned bits. Add wine and next 6 ingredients (through bay leaves); stir. Add chicken to pan, nestling into vegetable mixture; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves and parsley sprigs. Remove chicken and vegetables from the pan.

  3. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into pan, stopping before fat layer reaches opening; discard fat. Return liquid to pan. Bring liquid to a boil; cook until reduced to 1 1/2 cups (about 5 minutes).

  4. Melt remaining 1 tablespoon butter in a small skillet. Add flour, stirring until smooth. Add flour mixture to cooking liquid; cook 2 minutes or until slightly thick, stirring constantly. Return chicken and vegetable mixture to pan; stir in peas. Cook 3 minutes or until thoroughly heated. Garnish with chopped parsley.