Spring Chicken with Carrots and Peas

Name: Spring Chicken with Carrots and Peas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings Baguette, for serving; 2 bay leaves; 3 Tbsps butter, plus more for the bread; 340 grams large bunch spring carrots , thinly sliced on an angle; 1 Handful fresh dill, chopped; 237 milliliters dry white wine; 1 Tbsp EVOO; 1 Handful fresh flat-leaf parsley, finely chopped; 2 slices lemon; 710 milliliters shelled fresh peas or defrosted frozen organic peas; 4 servings Salt and freshly ground pepper; 6 larges shallots, sliced; 1 teaspoon sugar; 1 whole chicken, cut up into 8 pieces

Spring Chicken with Carrots and Peas might be just the main course you are searching for. This recipe serves 4. One serving contains 829 calories, 43g of protein, and 39g of fat. This recipe covers 41% of your daily requirements of vitamins and minerals. Head to the store and pick up baguette, handful flat-leaf parsley, handful dill, and a few other things to make it today. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. From preparation to the plate, this recipe takes around 1 hour. It can be enjoyed any time, but it is especially good for Spring.

Instructions

Place the chicken wings in a small saucepot and cover with water.

Ingredients you will need

Chicken Wings

Water

Equipment you will use

Pot

Add the lemon and bay leaves, and sprinkle with salt. Bring the mixture to a boil, then reduce the heat and simmer for 20 to 30 minutes.

Ingredients you will need

Bay Leaves

Lemon

Salt

Meanwhile, pat the remaining chicken pieces dry and sprinkle liberally with salt and pepper on both sides.

Ingredients you will need

Salt And Pepper

Chicken Pieces

Heat the EVOO in a deep skillet or wide Dutch oven over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Frying Pan

Add the chicken, side-down, and cook until crisp, 15 to 18 minutes. Flip the chicken and cook, partially covered with a lid or foil, until cooked through, 8 to 10 more minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Aluminum Foil

Remove the chicken to a plate. Lower the heat a bit, then add the shallots and sugar to the skillet and season with salt and pepper. Cook until tender, about 10 minutes. Deglaze the pan with the wine, scraping up the browned bits from the bottom, and cook until reduced by half, 2 to 3 minutes.

Ingredients you will need

Salt And Pepper

Shallot

Whole Chicken

Sugar

Wine

Equipment you will use

Frying Pan

Strain the poaching liquid and add 1 cup of it to the skillet.

Equipment you will use

Frying Pan

Add the peas, carrots and herbs, then stir in the butter and season with a little more salt and pepper. Bring to a simmer and cook until the peas and carrots are tender, 6 to 7 minutes. If you are not serving the stew immediately, stop after you add the carrots and peas (do not simmer them). Arrange the chicken on top and cover. Cool and store in the refrigerator. To serve, removed the chicken to a broiler pan and crisp up under the broiler. Simmer the stew until the peas and carrots are tender, 6 to 7 minutes. Return the chicken to the stew.

Ingredients you will need

Peas And Carrots