Chicken Jardinière Recipe

Name: Chicken Jardinière
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut or canola oil; 2 1/2 ounces pancetta, cut into 1-inch-long, 1/2-inch-thick strips; 4 chicken leg quarters, skin removed (about 2 pounds); 2 tablespoons all-purpose flour; 1 teaspoon freshly ground black pepper; 1/2 teaspoon kosher salt; 3/4 cup dry white wine (such as sauvignon blanc); 3/4 cup water; 1 1/4 cups (1-inch-thick) slices carrot; 1 1/2 tablespoons coarsely chopped garlic; 12 small red potatoes (about 8 ounces); 8 cremini mushrooms (about 5 ounces); 12 small pearl onions (about 4 ounces); 1 fresh thyme sprig; 1 cup frozen petite green peas; 2 tablespoons chopped fresh parsley

Servings: persons

1 tablespoon peanut or canola oil
2 1/2 ounces pancetta, cut into 1-inch-long, 1/2-inch-thick strips
4 chicken leg quarters, skin removed (about 2 pounds)
2 tablespoons all-purpose flour
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
3/4 cup dry white wine (such as sauvignon blanc)
3/4 cup water
1 1/4 cups (1-inch-thick) slices carrot
1 1/2 tablespoons coarsely chopped garlic
12 small red potatoes (about 8 ounces)
8 cremini mushrooms (about 5 ounces)
12 small pearl onions (about 4 ounces)
1 fresh thyme sprig
1 cup frozen petite green peas
2 tablespoons chopped fresh parsley

1
Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Add pancetta; saute 2 minutes. Add chicken; cook 8 minutes, turning once. Sprinkle flour, pepper, and salt evenly over chicken mixture, turning chicken to coat; cook 30 seconds. Stir in wine and 3/4 cup water. Add carrot and next 5 ingredients (through thyme); stir well. Bring mixture to a boil; cover, reduce heat to low, and cook 45 minutes. Add peas. Bring mixture to a boil; cook 2 minutes. Place 1 chicken leg quarter and 1 cup vegetable mixture in each of 4 bowls; sprinkle each serving with 1 1/2 teaspoons parsley.
2
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3
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596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 tablespoon peanut or canola oil, 2 1/2 ounces pancetta, cut into 1-inch-long, 1/2-inch-thick strips, 4 chicken leg quarters, skin removed (about 2 pounds), 2 tablespoons all-purpose flour, and more.

Yes, Chicken Jardinière 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.

That's it — enjoy your meal!

Chicken Jardinière

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions