Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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)

Look for a whole chicken, cut up. If you prefer the fuller flavor of dark meat, use four chicken leg quarters instead.

How to Make It

Step 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.

Step 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.

Step 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).

Step 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.

Ratings & Reviews


April 07, 2015

Sandi29's Review

January 09, 2014

jmeleeS's Review

April 03, 2012
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!

SkinnyJaime's Review

January 23, 2011
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.

litgourmet's Review

May 28, 2010
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.

BrodyFan2's Review

January 23, 2010
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

BavarianCowRiot's Review

July 02, 2009
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.

fallingleaves7's Review

May 09, 2009
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.

Shawnee's Review

May 04, 2009
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.

Bastacook's Review

April 30, 2009
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.