Look for a whole chicken, cut up. If you prefer the fuller flavor of dark meat, use four chicken leg quarters instead.
Yield: 4 servings (serving size: 3/4 cup vegetables, 1/3 cup sauce, 1 chicken breast half or 1 chicken thigh and 1 drumstick, and 1 1/2 teaspoons parsley)
* 2 tablespoons butter, divided
* 2 bone-in chicken breast halves, skinned
* 2 bone-in chicken thighs, skinned
* 2 chicken drumsticks, skinned
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 (14-ounce) cans fat-free, less-sodium chicken broth
* 1 cup dry white wine
* 1/2 teaspoon chopped fresh thyme
* 12 baby turnips, peeled (about 8 ounces)
* 12 baby carrots, peeled (about 8 ounces)
* 12 pearl onions, peeled (about 8 ounces)
* 6 fresh flat-leaf parsley sprigs
* 2 bay leaves
* 2 tablespoons all-purpose flour
* 3/4 cup fresh green peas
* 2 tablespoons chopped fresh flat-leaf parsley
1. Melt 1 tablespoon butter in a Dutch oven over medium-high heat. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; sauté 5 minutes on each side or until browned. Remove from pan.
2. Add broth to pan; cook 1 minute, scraping pan to loosen browned bits. Add wine and next 6 ingredients (through bay leaves); stir. Add chicken to pan, nestling into vegetable mixture; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves and parsley sprigs. Remove chicken and vegetables from the pan.
3. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings back into pan, stopping before fat layer reaches opening; discard fat. Return liquid to pan. Bring liquid to a boil; cook until reduced to 1 1/2 cups (about 5 minutes).
4. Melt remaining 1 tablespoon butter in a small skillet. Add flour, stirring until smooth. Add flour mixture to cooking liquid; cook 2 minutes or until slightly thick, stirring constantly. Return chicken and vegetable mixture to pan; stir in peas. Cook 3 minutes or until thoroughly heated. Garnish with chopped parsley.
11.4g (sat 5.1g,mono 3.4g,poly 1.5g)
Joanne Weir, Cooking Light, MAY 2009