Subj : St. Pepin 07
To   : All
From : Dave Drum
Date : Sun Feb 21 2021 01:28:32

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jacques Pepin's Chicken Jardiniere
 Categories: Poultry, Pork, Potatoes, Vegetables, Herbs
      Yield: 4 servings

  2 1/2 oz Lean pancetta; in 1" X 1/2"
           - lardons
  1 1/2 tb Peanut oil
      4    Chicken leg qiarters; left
           - whole or in 2 pieces each,
           - ends of the drumsticks &
           - skin removed
  1 1/2 tb All-purpose flour
      1 ts (ea) salt & fresh ground
           - pepper
    3/4 c  Fruity dry white wine
    3/4 c  Water
     12 sm Red potatoes; peeled
      8 sm Baby bella or cremini
           - mushrooms; washed
     12 sm Pearl onions
  1 1/4 c  Diced carrots
  1 1/2 tb Coarse chopped garlic
      1    Fresh thyme branch
      1 c  Frozen baby peas
      2 tb Chopped fresh parsley

  Saute the lardons in the oil in a large saucepan or a
  Dutch oven (the pan should be wide enough to hold the
  chicken in a single layer) over high heat for 2 minutes.
  Add the chicken pieces and saut+¬ them, turning once, for
  about 8 minutes, until lightly browned. Sprinkle with
  the flour, salt, and pepper and move the chicken around
  to distribute the flour evenly. Cook for 1 minute, then
  add the wine and water and mix well.

  Add the potatoes, mushrooms, onions, carrots, garlic,
  and thyme and mix well. Bring to a full boil, making
  sure that the stew is boiling throughout, then cover,
  reduce the heat to low, and cook for 45 minutes. (The
  stew can be prepared ahead to this point and reheated to
  serve.)

  At serving time, add the peas to the stew, bring to a
  boil, and boil for 2 minutes.

  Transfer the stew to individual plates or a large
  platter, sprinkle with the parsley, and serve.

  RECIPE FROM: https://www.mastercook.com

  Uncle Dirty Dave's Archives

MMMMM

.... Are you casting asparagus on my cooking?

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

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