Jacques Pépin's Chicken Jardinière
By Christine Gallary · thekitchn.com
1 hr4
A French braise of chicken legs with pearl onions, mushrooms, potatoes and carrots in white wine, finished with peas.
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| 70 g lean pancetta, cut into lardons | Sauté lardons 2 min | Add chicken, sauté 8 min until browned | Sprinkle flour, salt & pepper, cook 1 min | Add wine & water, mix well | Add potatoes, mushrooms, onions, carrots, garlic & thyme, bring to boil | Cover, simmer 45 min | Add peas, boil 2 min | Transfer to plates, sprinkle parsley & serve |
| 1 1/2 tablespoons peanut or vegetable oil | ||||||||
| 4 chicken legs (about 1.25 kg), trimmed to about 1 kg | ||||||||
| 1 1/2 tablespoons all-purpose flour | ||||||||
| 1 teaspoon salt | ||||||||
| 1 teaspoon freshly ground black pepper | ||||||||
| 180 ml fruity dry white wine | ||||||||
| 180 ml water | ||||||||
| 12 small red potatoes (about 225 g), peeled | ||||||||
| 8 small baby bella or cremini mushrooms (about 140 g), washed | ||||||||
| 12 small pearl onions (about 115 g) | ||||||||
| 200 g diced (1-inch) carrots | ||||||||
| 1 1/2 tablespoons coarsely chopped garlic | ||||||||
| 1 fresh thyme sprig | ||||||||
| 150 g frozen baby peas | ||||||||
| 2 tablespoons chopped fresh parsley |
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