Chicken Stew with Garden Vegetables | POULET JARDINIÈRE
Course: MainServings
2
peopleCooking time
45
minutesIndulge in a traditional Poulet Jardinière, a satisfying Chicken Stew with Garden Vegetables that promises to deliver comfort and flavor in every spoonful. This home-cooked meal combines tender chicken, hearty garden vegetables, and aromatic herbs, simmered to perfection and perfect for a cozy dinner for two.
Ingredients
- Chicken Stew with Garden Vegetables
2 chicken legs
75g salted pork belly (pancetta)
1 tbsp of vegetable oil/duck fat
1/2 onion
8 pearl onions
1 large carrot
8 mushrooms
1 clove of garlic
8 small potatoes
1 herb bouquet (bay, thyme)
1 small glass of dry white wine
1 small glass of water
1 small handful of baby peas
Salt and pepper to taste
Chopped parsley for garnish
1 small tbsp of flour
Directions
- Chicken Stew with Garden Vegetables
- Cut the chicken legs in half and chop the pork belly into small chunks. Sauté the chicken in a pan with the vegetable oil or duck fat until lightly golden, seasoning with salt and pepper. Remove and set the chicken aside.
- Chop the carrot into even-sized pieces or wedges, peel the pearl onions, and finely chop the half onion.
- In the pan with the flavorful oil, gently sweat the chopped onion and pork, avoiding any browning. Stir in the flour and cook for one minute over low heat.
- Add the wine and stir, then return the chicken to the pan with the mushrooms, pearl onions, carrot, roughly chopped garlic, potatoes, herb bouquet, and water.
- Cover with a lid, lower the heat, and cook for 45 minutes. With 5 minutes remaining, stir in the peas. Once cooked, serve sprinkled with freshly chopped parsley.
