I love the May issue of Cooking Light- so many good recipes to try! I made this recipe earlier in the week, one one of our non-gym nights. It took awhile, but it was worth it. The wine added a delicious stew-like flavor, and the little pearl onions were so yummy!
My only gripe is that the carrots were nasty – but I hate carrots, so I’m biased! I only left them in the recipe because I thought they looked nice and spring-like 🙂
The original recipe also called for 12 baby turnips (to be added with the carrots and onions), but I couldn’t find any at the grocery store.
Braised Chicken with Baby Vegetables and Peas
adapted from Cooking Light, May 2009
2 tablespoons butter, divided
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 cup dry white wine
1/2 teaspoon chopped fresh thyme
12 baby carrots, peeled (about 8 ounces)
12 pearl onions, peeled (about 8 ounces)
6 fresh flat-leaf parsley sprigs
2 bay leaves
2 tablespoons all-purpose flour
3/4 cup fresh green peas
2 tablespoons chopped fresh flat-leaf parsley
Melt 1 tablespoon butter in a Dutch oven over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; sauté 5 minutes on each side or until browned. Remove from pan.
Add broth to pan; cook 1 minute, scraping pan to loosen browned bits. Add wine and next 6 ingredients (through bay leaves); stir. Add chicken to pan, nestling into vegetable mixture; bring to a boil.
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.
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).
(Watch out… this next part is a little tricky and semi-messy!) Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into pan, stopping before fat layer reaches opening; discard fat. Return liquid to pan. Bring liquid to a boil; cook until reduced to 1 1/2 cups (about 5 minutes).
Melt remaining 1 tablespoon 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. Return chicken and vegetable mixture to pan; stir in peas. Cook 3 minutes or until thoroughly heated. Garnish with chopped parsley (I forgot to garnish mine!!)