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.