Braised Chicken with Potatoes, Carrots, Mushrooms and Peas

Jacques Pépin's chicken jardiniere couldn't be easier

Jacques Pépin first learned this recipe from his mother when he started working in her restaurant at six years old. It's easy to put together and gets better every time you reheat it (if there are ever leftovers).

Jardiniere is French for "gardener," so the vegetables change according to what's in season. We stick to the basics here, but use your creativity and add whatever looks good at the market. When cooking the chicken, the pan should be wide enough to hold the pieces in a single layer. You want them to have enough room to sear until golden brown.

To learn more, read "Chicken à la Mom."

Recipe adapted from "Heart & Soul in the Kitchen," by Jacques Pépin

Braised Chicken With Potatoes, Carrots, Mushrooms And Peas
4.8 from 43 ratings
Jacques Pépin shares his simple and incredibly delicious braised chicken recipe made with potatoes, carrots, mushrooms and peas.
Prep Time
20
minutes
Cook Time
50
minutes
Servings
4
servings
Total time: 70 minutes
Ingredients
  • 5 ounces thick-cut bacon, cut into ¼-inch batons
  • 1 tablespoon canola oil
  • 4 chicken legs (about 2¼ pounds)—skins removed, drumstick and thighs separated, patted dry
  • Kosher salt, to taste
  • 3 tablespoons all-purpose flour
  • ¾ cup dry white wine
  • 1½ cups water
  • ½ pound baby red potatoes
  • 8 pearl onions, peeled
  • 3 large carrots, cut into 2-inch pieces
  • 2 garlic cloves, smashed and finely minced
  • 5 thyme sprigs
  • Freshly ground black pepper, to taste
  • ¼ pound cremini mushrooms, halved or quartered if large
  • 1 cup frozen baby peas, thawed
  • 2 tablespoons roughly chopped flat-leaf parsley, for garnish
  • Crusty bread, for serving
Directions
  1. In a large heavy-bottomed saucepan or Dutch oven, heat the bacon and oil over medium heat. Cook, stirring occasionally, until the fat renders and the bacon is crisp, 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.
  2. Add the chicken legs to the pot, increase the heat to medium high and season with salt. Cook the chicken, turning occasionally, until brown on all sides, 10 to 12 minutes. Sprinkle with the flour and stir to distribute evenly, 1 to 2 minutes. Add the wine and reduce by half, 1 to 2 minutes. Add the water, potatoes, pearl onions, carrots, garlic, thyme and reserved bacon. Season with more salt and pepper, and bring to a boil. Reduce the heat to medium, cover and cook until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Add the mushrooms, cover and cook for 5 more minutes. Stir in the peas and cook for another 2 minutes to heat through. Taste and adjust the seasoning.
  3. To serve, garnish the stew with parsley and serve with crusty bread on the side.  *This article was originally published on 09/24/15 by Tasting Table editors. The restaurant, chef and/or recipe are in no way affiliated with or endorsing the featured sponsor.
Nutrition
Calories per Serving 824
Total Fat 50.9 g
Saturated Fat 14.0 g
Trans Fat 0.2 g
Cholesterol 212.5 mg
Total Carbohydrates 39.7 g
Dietary Fiber 7.1 g
Total Sugars 8.1 g
Sodium 1,412.8 mg
Protein 43.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe