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chicken jardinière

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is a classic French chicken stew. For convenience you can prepare the stew ahead, leaving out the green peas; then add the peas for the last 2 minutes of reheating to preserve their texture and color.

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 55 Min
method Saute

Ingredients For chicken jardinière

  • 1 Tbsp
    peanut oil or canola oil
  • 2 1/2 oz
    pancetta, cut into 1-inch long strips (about 1/2 inch thick)
  • 4
    skinless chicken leg quarters, about 2 pounds total
  • 2 Tbsp
    all-purpose flour
  • 1 tsp
    black pepper
  • 1/2 tsp
    salt
  • 3/4 c
    dry white wine (sauvignon blanc is recommended)
  • 3/4 c
    water
  • 1 1/4 c
    sliced carrots, about 1-inch thick
  • 1 1/2 Tbsp
    garlic, coarsley chopped
  • 12 sm
    red potatoes (about 8 ounces)
  • 8 md
    cremini mushrooms (about 5 ounces)
  • 12 sm
    pearl onions (about 4 ounces)
  • 1
    sprig fresh thyme
  • 1 c
    frozen petite green peas
  • 2-3 Tbsp
    fresh parsley, chopped

How To Make chicken jardinière

  • 1
    Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Add pancetta; sauté 2 minutes. Add chicken; cook 8 minutes, turning once.
  • 2
    Sprinkle flour, pepper, and salt evenly over chicken mixture, turning chicken to coat; cook 30 seconds. Stir in wine and 3/4 cup water. Add carrot, garlic, potatoes, mushrooms, onions and thyme; stir well. Bring mixture to a boil; cover, reduce heat to low, and cook 45 minutes.
  • 3
    Add peas to pan. Bring mixture to a boil; cook 2 minutes.
  • 4
    Place 1 chicken leg quarter and 1 cup vegetable mixture in each of 4 bowls; sprinkle each serving with 1 1/2 teaspoons parsley.
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