Chicken Jardiniere

chicken

Fall means stews and one of my favorite fall dishes is a hearty chicken stew. You really can’t go wrong when you combine chicken, potatoes and vegetables in a rich broth. But sometimes I like to change things up a bit and when that is the case, this French inspired chicken stew from Cooking Light is just what the chef calls for. The classic ingredients remain but instead of a cream based sauce, the broth for this stew is a white wine reduction. The result is a lighter yet equally flavorful dish that is sure to please.

Serve it as is with crusty French bread for sopping up the sauce or on top of egg noodles.

CHICKEN JARDINIERE

1 tablespoon canola oil
4 ounces pancetta, cut into 1-inch-long, ½-inch-thick strips
4 bone-in chicken thighs, skin removed
2 tablespoons all-purpose flour
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
¾ cup dry white wine
¾ cup water
1¼ cups sliced carrots
1½ tablespoons coarsely chopped garlic
12 small red potatoes, cut into bite sized pieces
8 baby portobello mushrooms, halved
12 small pearl onions
1 fresh thyme sprig
1 cup frozen petite green peas

  • Heat the oil in a large Dutch oven set over medium-high heat.
  • Add the pancetta and salute until crisp, 3-4 minutes.
  • Add the chicken and cook for  8 minutes, turning once.
  • Sprinkle the flour, pepper, and salt evenly over chicken mixture, turning chicken to coat; cook for an additional minute.
  • Stir in the wine and water.
  • Add the carrots garlic, potatoes, mushrooms, onions and thyme; stir well.
  • Bring the mixture to a boil; cover, reduce heat to low, and cook for 45 minutes or until the chicken is very tender.
  • Add the peas to the chicken mixture.
  • Bring the stew to a boil; cook 2 minutes.

Serves 4

 

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