Braised Chicken with Baby Vegetables and Peas

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!

The photo looked great, but the recipe lacked taste. The chicken was tender, but again was flavorless and tasted like plain boiled chicken. Overall there were alot of ingredients and this was a little time consuming to make. I will not be making this again, as it doesn't taste like much.

Outstanding just as it is. We had fresh farmer's market baby veggies, and they turned out sweet and tender. The chicken was moist and delicious--chickeny(!). Made this in May and my first grader is already requesting it for her September birthday.

I modified this recipe to make it healthier and less expensive. It was just as good. Changes were: small wedges of onion, carrot, and turnips, frozen peas, more of all vegetables,sprinkle of dried thyme, small amounts of canola oil instead of butter, low-sodium chicken soup base and water, chicken thighs only. Good with barley

My boyfriend and I loved it!! I added some cilantro to the recipe since I had a lot of it left over from another day, couldn't find chicken thighs, so I had extra breasts and drumsticks - also extra chicken broth (the cans at my store were smaller, probably ended up with 20 ounces, just reduced it more at the end). Everything tasted delicious and I would definitely make it again. Also makes for great leftovers! Served with some white rice and snow peas from my garden on the side. Also great is mixing rice in with the sauce once you're done eating the chicken and veggies.

The flavors worked really well with each other. Since most of the veggies were spring veggies, we were expecting a mild flavor that was through-out the recipe. We skipped the step related to removing the extra fat. I simmered the ingredients longer (for 35 min). I'd definately make it again.

My husband and I really enjoyed this dish; the sauce gave it great flavor. We added mushrooms to it and thickened it up a bit more with corn starch and water (like previous post). Next time I will just use the corn starch and water and leave the rue out. We will definitely make this again.

Agreed with Valerie's Kitchen. This dish lacked flavor. The only way to eat it was to add a lot of Tabasco! Will not make this again.

I went to the farmer's market to get the veggies and was excited to make this dish. The result was a bit bland, with the exception of the gravy. The gravy was incredible. I used seasoning salt in place of salt and pepper to try and add more flavor and used a good Tbsp. or more of the fresh thyme. Still the chicken could have used more flavor. I like the technique for the gravy but I skipped the step of pouring it into the plastic bag to remove the fat. With no skin the chicken there really wasn't a great deal of fat in the liquid and it was easy and clean to just bring it to a boil and thicken it up. I chose to use cornstarch and water and thickened up to the desired consistency. All in all it was good but lacking flavor.