One-Pot Chicken Jardinière
By Alli BerkeyPublished on June 17, 2019
Time
1¾ hours
Yield
Serves 4 to 6
Ingredients
Before You Begin
Buy a 4-ounce hunk of pancetta from the deli counter. Try to buy potatoes with a 1-inch diameter. If you can find only slightly larger potatoes, up to 2 inches in diameter, cut them in half. Do not substitute russet potatoes for Yukon Gold potatoes. Note that the dark and white meat are added to the pot at different times in step 3.
Instructions
- Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add chicken, skin side down, and cook until well browned on both sides, about 3 minutes per side. Transfer chicken to plate.
- Reduce heat to medium. Add pancetta, onion, garlic, thyme, and remaining ½ teaspoon salt to now-empty pot and cook until onion just begins to soften, about 4 minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth and wine. Stir in potatoes, mushrooms, carrots, chicken drumsticks and thighs, and remaining ½ teaspoon pepper and bring to simmer. Cover and simmer for 25 minutes.
- Uncover and stir. Add chicken breasts and any accumulated juices to pot; return to simmer. Cover and continue to cook until breasts register 160 degrees and drumsticks/thighs register at least 175 degrees, about 20 minutes longer. Off heat, stir in peas and let sit uncovered for 5 minutes. Stir in tarragon and season with salt and pepper to taste. Serve with lemon wedges.
Time
1¾ hoursYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
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 browning bone-in chicken pieces, which helped build a rich base for the sauce; peppery pancetta, onion, and aromatics came next. We added a bit of white wine to brighten the rich pork flavor and then lightly thickened the base with a bit of flour. Stirring the best of the garden—mushrooms, carrots, and small Yukon Gold potatoes—right into the sauce and simmering the vegetables along with the chicken kept their essential flavor and cooked them to perfect tenderness. Starting the simmer with just the dark meat and reserving the white meat for later ensured that all the pieces cooked to their ideal doneness without turning dry and chewy.
Before You Begin
Buy a 4-ounce hunk of pancetta from the deli counter. Try to buy potatoes with a 1-inch diameter. If you can find only slightly larger potatoes, up to 2 inches in diameter, cut them in half. Do not substitute russet potatoes for Yukon Gold potatoes. Note that the dark and white meat are added to the pot at different times in step 3.
Instructions
- Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add chicken, skin side down, and cook until well browned on both sides, about 3 minutes per side. Transfer chicken to plate.
- Reduce heat to medium. Add pancetta, onion, garlic, thyme, and remaining ½ teaspoon salt to now-empty pot and cook until onion just begins to soften, about 4 minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth and wine. Stir in potatoes, mushrooms, carrots, chicken drumsticks and thighs, and remaining ½ teaspoon pepper and bring to simmer. Cover and simmer for 25 minutes.
- Uncover and stir. Add chicken breasts and any accumulated juices to pot; return to simmer. Cover and continue to cook until breasts register 160 degrees and drumsticks/thighs register at least 175 degrees, about 20 minutes longer. Off heat, stir in peas and let sit uncovered for 5 minutes. Stir in tarragon and season with salt and pepper to taste. Serve with lemon wedges.
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