Braised Chicken With Baby Vegetables And Peas Recipe

Name: Braised Chicken With Baby Vegetables And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Melt 1 tablespoon butter in a Dutch oven over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; saute 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.

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons butter, divided, 2 bone-in chicken breast halves, skinned, 2 bone-in chicken thighs, skinned, 2 chicken drumsticks, skinned, and more.

Yes, Braised Chicken With Baby Vegetables And Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Chicken With Baby Vegetables And Peas

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