Braised Chicken with Potatoes, Carrots, Mushrooms and Peas

Name: Braised Chicken with Potatoes, Carrots, Mushrooms and Peas
Prep time: 20 min
Cook time: 50 min
Yield: 4
Ingredients: 5 ounces thick-cut bacon, cut into 1/4-inch batons; 1 tablespoon canola oil; 4 chicken legs (about 2 1/4 pounds)—skins removed, drumstick and thighs separated, patted dry; Kosher salt, to taste; 3 tablespoons all-purpose flour; 3/4 cup dry white wine; 1 1/2 cups water; 1/2 pound baby red potatoes; 8 pearl onions, peeled; 3 large carrots, cut into 2-inch pieces; 2 garlic cloves, smashed and finely minced; 5 thyme sprigs; Freshly ground black pepper, to taste; 1/4 pound cremini mushrooms, halved or quartered if large; 1 cup frozen baby peas, thawed; 2 tablespoons roughly chopped flat-leaf parsley, for garnish; Crusty bread, for serving

Braised Chicken with Potatoes, Carrots, Mushrooms and Peas was pinched from <a href="http://www.tastingtable.com/cook/recipes/jacques-pepin-recipe-chicken-jardiniere-braised-chicken-recipes" target="_blank">www.tastingtable.com.</a>

"Jacques Pépin shares his simple and incredibly delicious braised chicken recipe...."

INGREDIENTS

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5 ounces thick-cut bacon, cut into 1/4-inch batons

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1 tablespoon canola oil

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4 chicken legs (about 2 1/4 pounds)—skins removed, drumstick and thighs separated, patted dry

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Kosher salt, to taste

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3 tablespoons all-purpose flour

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3/4 cup dry white wine

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1 1/2 cups water

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1/2 pound baby red potatoes

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8 pearl onions, peeled

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3 large carrots, cut into 2-inch pieces

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2 garlic cloves, smashed and finely minced

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5 thyme sprigs

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Freshly ground black pepper, to taste

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1/4 pound cremini mushrooms, halved or quartered if large

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1 cup frozen baby peas, thawed

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2 tablespoons roughly chopped flat-leaf parsley, for garnish

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Crusty bread, for serving

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