One-Pot Chicken Jardinière

Name: One-Pot Chicken Jardinière
Yield: Serves 4 to 6
Cuisine: Europe, French
Ingredients: 3 pounds, bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed; 3/4 teaspoon, table salt, divided; 3/4 teaspoon, pepper, divided; 1 teaspoon, vegetable oil; 4 ounces, pancetta, cut into ½-inch pieces; 1 , onion, chopped fine; 3 , garlic cloves, minced; 2 teaspoons, minced fresh thyme; 3 tablespoons, all-purpose flour; 2 cups, chicken broth; 3/4 cup, dry white wine; 12 ounces small, Yukon Gold potatoes, unpeeled; 8 ounces small, white mushrooms, trimmed and halved; 4 , carrots, cut into 1-inch chunks; 1/2 cup, frozen peas; 1 tablespoon, chopped fresh tarragon or parsley; , Lemon wedges

47 comments

Appears in Cook's Country August/September 2019, Cook's Country TV

One pot. One chicken. One hour. One darn fine dinner.

SERVES4 to 6

TIME1¾ hours

has video

WHY THIS RECIPE WORKS

We wanted to retain all the elegance and refinement of this classic light braise of chicken and vegetables while dispensing with traditional time-consuming steps such as breaking down a whole chicken and making stock. So we started by brown...

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