I was sitting at the kitchen counter this morning looking at Jacques Pépin’s Chicken Jardinière in the Kindle version of Heart and Soul in the Kitchen when the Master Taste Tester walked by. He saw the picture of the dish and commented on how good it looked.
When I suggested that we could have it for dinner, he enthusiastically agreed. Chicken Jardinière is a stew that is easily put together, and contains lots of delicious vegetables. In fact, Jardinière means gardener in French. It’s ingredients include bacon, skinless chicken thighs, butter, garlic, all purpose flour, white wine, chicken broth, salt, freshly ground black pepper, dried thyme, small creamer potatoes, fresh mushrooms, fresh pearl onions, carrots, and green peas. I know that that sounds like a lot of ingredients, but the prep time is pretty minimal.
I removed the chicken and added about a tablespoon of unsalted butter to the Dutch oven. I added the garlic and cooked it for about 30 seconds until it was fragrant, and then added the flour to make a bit of a roux. After cooking the flour for about a minute, I added the wine and chicken broth, and stirred constantly until the sauce thickened.
I stirred everything together, and brought the mixture to a full boil. When the stew was boiling, I covered the Dutch oven, reduced the heat to low, and cooked it for about an hour, or until the vegetables were tender, and the chicken thighs cooked through.
I garnished the Chicken Jardinière with sliced green onion tops, and served it with a freshly baked baguette. All through dinner, both Susan and the Master Taste Tester kept commenting on how good it was. Yum!
[print_this]Chicken Jardinière (Adapted from Jacques Pépin’s recipe in Heart and Soul in the Kitchen)
3 slices of bacon, cut into 1-inch strips
6 skinless chicken thighs, trimmed of excess fat
1 Tablespoon unsalted butter
4 cloves garlic, minced
2 Tablespoons all purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme
¾ cup dry white wine
1¼ cups low sodium chicken broth
12 small red potatoes, peeled
8 mushrooms (about 5 ounces), washed and cut into quarters
1 (10 ounce) bag small pearl onions, peeled (about 24)*
1 cup peeled and sliced (about ¼-inch) carrots
1 cup frozen green peas
2 Tablespoons sliced green onion tops for garnish (optional)
Sauté bacon in a Dutch oven over medium heat until browned, about 5 minutes. Remove bacon pieces. Add chicken thighs; sauté turning once for about 8 minutes, until lightly browned. Remove chicken from Dutch oven.
Add butter to Dutch oven. When butter is melted, add garlic and cook for about 30 seconds, until fragrant. Add flour; stir to combine. Add wine and chicken broth; stir constantly until sauce is thickened. Add salt, pepper, and thyme; stir to combine.
Return chicken to Dutch oven. Add potatoes, mushrooms, onions, and carrots; mix well. Bring to a full boil, making sure that the stew is boiling throughout. Cover, reduce the heat to low, and cook for 1 hour, or until the vegetables are tender and the chicken is cooked through. (The stew can be prepared ahead to this point and reheated to serve.)
At serving time, add the peas to the stew, bring to a boil, and boil for 2 minutes. Transfer the stew to individual plates or a large bowl, sprinkle with sliced green onion tops or minced parsley, and serve. Yield: 4 servings.
*To easily peel the pearl onions, add them to a pan of boiling water, and cook for 5 to 10 seconds. Drain and rinse in cold water.[/print_this]