This week at I Heart Cooking Clubs (IHCC), the monthly featured chef is Jacques Pepin. I wanted to make a chicken stew for dinner and found a recipe of his which looks really delicious, Chicken Jardinieri. And intended to serve the stew with a bread that I intend to make on that same day. But that did not happen! I did cook the stew and made the bread, but did not serve them together, because my bread was not quite ready yet at dinner time! I started my bread baking quite late that afternoon, OK, so I did not read the instructions properly and it calls for three risings, instead of the usual two! So I've cooked some plain white rice instead and had it with the stew.
This stew is pretty easy to make. And there's bacon in the stew, which is sauteed over high heat for one or two minutes, then the chicken pieces are added in, cooked until both sides are lightly browned. Sprinkle some flour, seasoning, stir to combine, then pour in white wine and water. Potatoes, onions, carrots, mushrooms and thyme are added in. Here, I have used dried thyme, since I do not have any fresh ones. For the mushrooms, I have used fresh small shiitake mushrooms. Bring to boil, reduce heat to low, simmer until the veggies are tender. Add the green peas and cook for a further 2 minutes, then serve immediately.
This chicken stew is delicious. We love it. The chicken is tender and tasty, the veggies are soft and the soup slurpingly good. Great with white rice, but I've got to plan my bread baking earlier the next time (and read the instructions properly!), so that we could enjoy the crusty bread in time, with this stew!
(adapted from here, recipe by Jacques Pepin)
2-1/2 ounces lean pancetta, cut into lardons (strips about 1 inch long and 1/2-inch thick)
1-1/2 tablespoons peanut oil
4 chicken legs (about 2-3/4 pounds), left whole or cut into 2 pieces each, ends of the drumsticks and skin removed (about 2-1/2 pounds trimmed)
1-1/2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 cup fruity dry white wine
3/4 cup water
12 small red potatoes (about 8 ounces), peeled
8 small baby bella or cremini mushrooms (about 5 ounces), washed
12 small pearl onions (about 4 ounces)
1-1/4 cups diced (1-inch) carrots
1-1/2 tablespoons coarsely chopped garlic
1 fresh thyme branch
1 cup frozen baby peas
2 tablespoons 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 saute 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.
I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,
Monthly Featured Chef : Jacques Pepin