I always love to cook 'in-season" when I can - this is a winner for Spring! My husband and I really enjoyed this dish - a few tips / changes: You MUST use fresh herbs when there are so few ingredients. If you take the time to get a nice brown crust on your chicken, all those browned bits for the deglaze of the pan will really flavor your sauce well. Use a wine you like - if you don't want to drink it, you won't like it for your food either. I loved the sauce, but needed an extra ~tbsp of flour to get it to thicken up. I used a full cup of frozen organic peas (fresh not avail quite yet) which worked out just fine in the recipe. Changed turnips to parsnip and chopped a 1/2 Spanish onion in lieu of the pearls (who has the time to fuss with those?). Grab a "pick of the chick" pack from the store (2 legs, 2 thighs & 2 breasts) and you are set to go. Made the rest of the recipe as stated & served w/ breadsticks; even looking forward to leftovers. It's a keeper for us - Enjoy!
Braised Chicken with Baby Vegetables and Peas
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Look for a whole chicken, cut up. If you prefer the fuller flavor of dark meat, use four chicken leg quarters instead.
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)
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Amount per serving
- Calories: 324
- Fat: 11.4g
- Saturated fat: 5.1g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 1.5g
- Protein: 32.6g
- Carbohydrate: 22.1g
- Fiber: 5.2g
- Cholesterol: 100mg
- Iron: 3.3mg
- Sodium: 818mg
- Calcium: 89mg
- 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
- 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.
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