Braised Chicken with Baby Vegetables and Peas

Braised Chicken with Baby Vegetables and Peas
Photo by Becky Luigart-Stayner

Ingredients

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

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...

View full recipe at My Recipes

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