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.
1 tablespoon peanut or canola oil
2 1/2 ounces pancetta, cut into 1-inch-long, 1/2-inch-thick strips
4 chicken leg quarters, skin removed (about 2 pounds)
2 tablespoons all-purpose flour
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
3/4 cup dry white wine (such as sauvignon blanc)
3/4 cup water
1 1/4 cups (1-inch-thick) slices carrot
1 1/2 tablespoons coarsely chopped garlic
12 small red potatoes (about 8 ounces)
8 cremini mushrooms (about 5 ounces)
12 small pearl onions (about 4 ounces)
1 fresh thyme sprig
1 cup frozen petite green peas
2 tablespoons chopped fresh parsley
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.
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Jacques Pépin: Heart and Soul in the Kitchen, Houghton Mifflin Harcourt.
I made this dish exactly according to the recipe with one exception: no peas. This was so delicious! The broth was especially flavorful and rich. I could imagine savoring this dish in a French country kitchen with ingredients fresh from the garden. So good!
Oh my goodness - this dish is just so good! I've made it several times since seeing it recently in CL. It is really quite easy and relatively quick. I made the following convenience substitutions the first time and they worked well so I'm sticking with them - for cut up red potatoes I use whole petite white or gold potatoes, petite baby carrots instead of sliced carrots, bacon instead on pancetta, coarsely chopped onion instead of pearls and baby button mushrooms instead of crimini. I also use thighs with skin on rather than leg quarters. I add the peas in the last minute or two. I agree with the previous reviewer - even better on days 2+.
This is a very good savory dish for cool weather. I will make it again (definitely more than once). The recipe is easy to cook, with easy to find ingredients. I did make a couple of changes to the recipe. - I couldn't find Pancetta, so I used 2 slices of bacon. It turned out really well, so I'll probably always make this substitution. Since bacon is fatty, I didn't bother with any additional oil (and certainly didn't need it). - I forgot the peas, and didn't miss them. - I cook only for myself, so I look for a recipe with 4 servings to cook on Sunday and eat every night after work. This dish is perfect for this. It tastes better on the 2nd+ nights. The broth is delicious, but a bit thinner than I like. So on the 1st night after I ate my first dinner, I reduced the broth to about 1/2 - 3/4 cup. The next night I skimmed off the remaining fat and drizzled a couple of tablespoons of the broth over my dinner. YUM!!
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