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Chicken Jardinière


Pancetta lardons lend rich flavor to this simple French stew. For convenience you can prepare the stew ahead, leaving out the green peas; then add the peas for the last 2 minutes of reheating to preserve their texture and color.

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Chicken Jardinière 1 Picture


  • 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


Adapted from


Step 1

1. Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Add pancetta; sauté 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 ¾ 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 1½ teaspoons parsley.

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