Braised Chicken with Baby Vegetables and Peas

Name: Braised Chicken with Baby Vegetables and Peas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams 12 baby carrots, peeled (about; 2 bay leaves; 0 teaspoons freshly ground black pepper; 2 bone-in chicken thighs, skinned; 2 Tbsps butter, divided; 2 bone-in chicken breast halves, skinned; 2 chicken drumsticks, skinned; 237 milliliters dry white wine; 794 grams fat-free, less-sodium chicken broth; 6 fresh flat-leaf parsley sprigs; 2 Tbsps all-purpose flour; 2 Tbsps chopped fresh flat-leaf parsley; 1 teaspoons chopped fresh thyme; 177 milliliters fresh green peas; 227 grams 12 pearl onions, peeled (about; 1 teaspoons salt; 227 grams 12 baby turnips, peeled (about

Braised Chicken with Baby Vegetables and Peas might be just the main course you are searching for. One serving contains 486 calories, 35g of protein, and 23g of fat. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have chicken breast halves, chicken thighs, baby turnips, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Melt 1 tablespoon butter in a Dutch oven over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Sprinkle chicken evenly with salt and pepper.

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Salt And Pepper

Whole Chicken

Add chicken to pan; saut 5 minutes on each side or until browned.

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Whole Chicken

Equipment you will use

Frying Pan

Remove from pan.

Equipment you will use

Frying Pan

Add broth to pan; cook 1 minute, scraping pan to loosen browned bits.

Ingredients you will need

Broth

Equipment you will use

Frying Pan

Add wine and next 6 ingredients (through bay leaves); stir.

Ingredients you will need

Bay Leaves

Wine

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.

Ingredients you will need

Bay Leaves

Vegetable

Whole Chicken

Parsley

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Frying Pan

Remove chicken and vegetables from the pan.

Ingredients you will need

Vegetable

Whole Chicken

Equipment you will use

Frying Pan

Place a zip-top plastic bag inside a 2-cup glass measure.

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Ziploc Bags

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 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).

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Frying Pan

Melt remaining 1 tablespoon butter in a small skillet.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add flour, stirring until smooth.

Ingredients you will need

All Purpose Flour

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.

Ingredients you will need

Vegetable

Whole Chicken

All Purpose Flour

Peas