Braised Chicken with Baby Vegetables


Here’s a fresh dinner idea that uses a lot of fresh, seasonal ingredients.  If you have access to a local farmer’s market, try to pick up your produce there.

Look for a whole chicken, cut up. If you prefer the fuller flavor of dark meat, use four chicken leg quarters instead.

Ingredients

  • 2  tablespoons  butter, divided
  • 2  bone-in chicken breast halves, skinned
  • 2  bone-in chicken thighs, skinned
  • 2  chicken drumsticks, skinned
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 2  (14-ounce) cans fat-free, less-sodium chicken broth
  • 1  cup  dry white wine
  • 1/2  teaspoon  chopped fresh thyme
  • 12  baby turnips, peeled (about 8 ounces)
  • 12  baby carrots, peeled (about 8 ounces)
  • 12  pearl onions, peeled (about 8 ounces)
  • 6  fresh flat-leaf parsley sprigs
  • 2  bay leaves
  • 2  tablespoons  all-purpose flour
  • 3/4  cup  fresh green peas
  • 2  tablespoons  chopped fresh flat-leaf parsley
Worthy of a Special Occasion

Look for a whole chicken, cut up. If you prefer the fuller flavor of dark meat, use four chicken leg quarters instead.

Yield: 4 servings (serving size: 3/4 cup vegetables, 1/3 cup sauce, 1 chicken breast half or 1 chicken thigh and 1 drumstick, and 1 1/2 teaspoons parsley)

Ingredients

  • 2  tablespoons  butter, divided
  • 2  bone-in chicken breast halves, skinned
  • 2  bone-in chicken thighs, skinned
  • 2  chicken drumsticks, skinned
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 2  (14-ounce) cans fat-free, less-sodium chicken broth
  • 1  cup  dry white wine
  • 1/2  teaspoon  chopped fresh thyme
  • 12  baby turnips, peeled (about 8 ounces)
  • 12  baby carrots, peeled (about 8 ounces)
  • 12  pearl onions, peeled (about 8 ounces)
  • 6  fresh flat-leaf parsley sprigs
  • 2  bay leaves
  • 2  tablespoons  all-purpose flour
  • 3/4  cup  fresh green peas
  • 2  tablespoons  chopped fresh flat-leaf parsley

Preparation

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 ingredients (through bay leaves); stir. 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. Remove chicken and vegetables from the pan.

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

4. Melt remaining 1 tablespoon butter in a small skillet. Add flour, stirring until smooth. 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. Garnish with chopped parsley.

Nutritional Information

Calories: 324
Fat:11.4g (sat 5.1g,mono 3.4g,poly 1.5g)
Protein: 32.6g
Carbohydrate: 22.1g
Fiber: 5.2g
Cholesterol: 100mg
Iron: 3.3mg
Sodium: 818mg
Calcium: 89mg

Recipe Via Cooking Light

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