Braised Chicken With Baby Vegetables and Peas |
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Prep Time: 12 Minutes Cook Time: 60 Minutes |
Ready In: 72 Minutes Servings: 4 |
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This is a one dish meal! Buy a whole chicken cut up, or if you prefer dark meat, buy four chicken leg quarters. This recipe is from Cooking Light. Ingredients:
2 tablespoons butter, divided |
2 chicken breast halves, bone-in, skinned |
2 chicken thighs, bone-in, skinned |
2 chicken drumsticks, bone-in, skinned |
1/2 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
2 (14 ounce) cans chicken broth, fat-free, low sodium |
1 cup dry white wine |
1/2 teaspoon thyme, fresh, chopped |
12 baby turnips, peeled, 8 oz |
12 baby carrots, peeled, 8 oz |
12 white pearl onions, peeled, 8 oz |
6 parsley sprigs |
2 bay leaves |
2 tablespoons all-purpose flour |
3/4 cup green peas |
2 tablespoons parsley, fresh flat-leaf, chopped |
Directions:
1. Melt 1 tbsp butter in a Dutch oven over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken to dutch oven; saute 5 minutes on each side or until browned. Remove from pan.
2. Add broth to pan; cook 1 minute, scraping pan to loosen browned bits. Add wine, thyme, turnips, carrots, onions,6 parsley sprigs, and bay leaves; stir. Add chicken to pan, nestling into vegetable mixture; bring to a boil.
3. 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.
4. 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 the pan, stopping just before fat layer reaches opening; discard fat.
5. Return liquid to pan. Bring liquid to a boil; cook until reduced to 1 1/2 cups (about 5 minutes.
6. Melt remaining 1 tbsp 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.
7. Return chicken and vegetable mixture to pan; stir in peas. Cook 3 minutes or until thoroughly heated. Garnish with chopped parsley.
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