CHICKEN JARDINIèRE

Chicken Jardinière image

Provided by Vickie Parks @Northwestgal

Categories Chicken

Number Of Ingredients 16

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

Steps:

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.
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.
Add peas to pan. Bring mixture to a boil; cook 2 minutes.
Place 1 chicken leg quarter and 1 cup vegetable mixture in each of 4 bowls; sprinkle each serving with 1 1/2 teaspoons parsley.