Chicken Jardinière for Two
By Lawman JohnsonPublished on March 5, 2024
Time
1¼ hours
Yield
Serves 2
Ingredients
Before You Begin
Do not substitute sliced pancetta here; look for a 2-ounce hunk from the deli counter or use diced. Use small potatoes with about a 1-inch diameter; if you can find only larger potatoes, up to 2 inches in diameter, cut them in half.
Instructions
- Pat chicken dry with paper towels and sprinkle with ¾ teaspoon salt and ¼ teaspoon pepper. Place chicken skin side down in 12-inch nonstick skillet. Cook chicken over medium-high heat, without moving it, until skin is well browned, 7 to 9 minutes. Transfer chicken to plate, skin side up.
- Add pancetta to fat left in skillet and cook over medium-low heat, stirring often, until fat is rendered and pancetta is deep golden brown, 7 to 9 minutes.
- Stir in onion, garlic, thyme, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Increase heat to medium-high and cook until onion is just softened, about 4 minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth and wine.
- Stir in potatoes, mushrooms, and carrots. Nestle chicken, skin side up, into vegetable mixture, add any accumulated juices, and bring to simmer over medium-high heat. Reduce heat to medium-low; cover; and simmer until chicken registers 200 degrees, about 20 minutes.
- 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
1¼ hoursYield
Serves 2Ingredients
Ingredients
Ingredients
Why This Recipe Works
Most recipes for chicken jardinière (a classic French dish based on chicken and garden vegetables) require a lot of work: breaking down a whole chicken, making a stock, and cooking a variety of vegetables separately before combining them at the end. To scale this recipe down for two, some streamlining was in order. We opted for chicken leg quarters instead of butchering a whole chicken. We seasoned the leg quarters and then seared them in a 12-inch nonstick skillet until well browned. To build the flavorful base, we cooked pancetta in the chicken fat until golden brown and then added finely chopped onion, minced garlic, and fresh thyme to the pan. Store-bought chicken broth provided a savory backbone while white wine added brightness. A little bit of flour helped thicken the liquid before the addition of potatoes, mushrooms, and carrots to absorb all that great flavor. We returned the chicken to the skillet skin side up to preserve the browned skin and simmered it covered for about 20 minutes. To finish, we added frozen peas and fresh tarragon.
Before You Begin
Do not substitute sliced pancetta here; look for a 2-ounce hunk from the deli counter or use diced. Use small potatoes with about a 1-inch diameter; if you can find only larger potatoes, up to 2 inches in diameter, cut them in half.
Instructions
- Pat chicken dry with paper towels and sprinkle with ¾ teaspoon salt and ¼ teaspoon pepper. Place chicken skin side down in 12-inch nonstick skillet. Cook chicken over medium-high heat, without moving it, until skin is well browned, 7 to 9 minutes. Transfer chicken to plate, skin side up.
- Add pancetta to fat left in skillet and cook over medium-low heat, stirring often, until fat is rendered and pancetta is deep golden brown, 7 to 9 minutes.
- Stir in onion, garlic, thyme, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Increase heat to medium-high and cook until onion is just softened, about 4 minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth and wine.
- Stir in potatoes, mushrooms, and carrots. Nestle chicken, skin side up, into vegetable mixture, add any accumulated juices, and bring to simmer over medium-high heat. Reduce heat to medium-low; cover; and simmer until chicken registers 200 degrees, about 20 minutes.
- 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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