Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
30 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 4

Pancetta lardons lend rich flavor to this simple French stew, adapted from Pépin's new cookbook, Jacques Pépin: Heart and Soul in the Kitchen. 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.

How to Make It

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. 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 and next 5 ingredients (through thyme); stir well. Bring mixture to a boil; cover, reduce heat to low, and cook 45 minutes. Add peas. Bring mixture to a boil; cook 2 minutes. Place 1 chicken leg quarter and 1 cup vegetable mixture in each of 4 bowls; sprinkle each serving with 1 1/2 teaspoons parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Jacques Pépin: Heart and Soul in the Kitchen, Houghton Mifflin Harcourt.

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