Braised Chicken with Baby Vegetables and Peas

Ingredients

• 2 chicken drumsticks, skinned
• 6 fresh flat-leaf parsley sprigs
• ½ teaspoon salt
• 2 tablespoons butter, divided
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• + 10 more ingredients
• • ¾ cup fresh green peas
  • ½ teaspoon chopped fresh thyme
  • 2 bay leaves
  • 2 bone-in chicken thighs, skinned
  • 2 bone-in chicken breast halves, skinned
  • 12 baby turnips, peeled (about 8 ounces)
  • 12 pearl onions, peeled (about 8 ounces)
  • 12 baby carrots, peeled (about 8 ounces)
  • 1 cup dry white wine
  • 2 tablespoons all-purpose flour

1. 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. 2. Add broth to pan; cook 1 minute, scraping pan to loosen browned bits. Add wine and next 6 ingredi...

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