PIECES-Braised Chicken with Baby Vegetables

By Unblond1

Ingredients

• 3 tbsp (45 mL) butter
• 1 whole chicken (3 lb/1.5 kg), cut in pieces
• 5 cups (1.25 L) fat-free chicken broth
• 1 cup (250 mL) white wine, preferably Italian
• 12 baby turnips, peeled and quartered
• 12 baby carrots, peeled
• 12 pearl onions, peeled
• 6 parsley stalks
• 3 bay leaves
• 1 tsp (5 mL) chopped fresh thyme or 1/2 tsp (5 mL) dried
• 3 tbsp (45mL) all-purpose flour
• 3/4 cup (175 mL) fresh or frozen peas
• 2 tbsp (30 mL) chopped parsley
• Salt and freshly ground pepper

Details

Servings 4
Adapted from lcbo.com

Preparation

Step 1

•In large heavy pot, melt 1 tbsp (15 mL) butter over medium high heat.
•Sprinkle chicken pieces with salt and pepper; sauté in batches until golden brown. Transfer to a dish and keep warm.
•Add broth, wine, turnips, carrots, pearl onions, parsley stalks, bay leaves and thyme to pot. Return chicken to pot and bring to a boil. Cover, reduce heat and simmer for 20 minutes, or until chicken and vegetables are tender. Discard parsley stalks and bay leaves.
•Remove chicken and vegetables with a slotted spoon and keep warm. Skim any fat from broth. Bring to a boil and cook until liquid reduces by half.
•In small bowl, blend remaining 2 tbsp (30 mL) butter with flour to form a paste. Gradually add to liquid and stir constantly until thick and smooth.
•Return chicken and vegetables to pot. Stir in peas and cook until heated through. Garnish with parsley.