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French Chicken and Vegetables

Here's how you make French Chicken and Vegetables
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  • Servings: 8
  • Prep: 10m
  • Cook: 30-35m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 pound boneless skinless chicken breast, cut in thirds
  • 1 pound boneless skinless chicken thighs, cut in half
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • VEGETABLES
  • 1 1/2 cup carrots, cut in 1 1/2" pieces and cut in sticks (not too thin)
  • 2 cups cremini or white (button) mushrooms, cut in quarters
  • 1 cup pearl onions (I use frozen, and thawed, 1 pkg, 9 oz)
  • 1 cup green beans, ends trimmed and cut in 1 1/2" pieces on an angle
  • 2 medium celery ribs, cut lengthwise, then cut in 1 1/2" pieces on an angle
  • 1/2 cup peas, frozen and thawed
  • 1/4 cup pimiento, drained
  • 1 tablespoon butter
  • 1/2 tablespoon oil
  • SAUCE
  • 1 1/2 cups chicken broth
  • 2/3 cup dry white wine
  • 1/8 cup brandy
  • 1/2 cup heavy cream
  • 2 to 3 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme, fine chopped (1 teaspoon dried)
  • 1 teaspoon fresh tarragon, fine chopped (1/2 teaspoon dried)
  • 1 bay leaf
  • 1 1/2 tablespoons flour
  • Salt to taste
  • Pepper to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Chicken ... Allow the chicken to come to room temperature (take the chill off) - you DO NOT want to cook cold chicken. Season liberally on all sides with salt and pepper.

  • Step 2: I prefer to use my deep cast iron pot for this, but a large dutch oven; or any deep heavy pot will work. Bring the pan up to medium high heat and add the butter and oil. Then, add in the chicken, and sear on each side until you get a nice crust and the chicken is golden brown. Remove to a plate while you saute the vegetables. NO need to cover, it will be going back in the pot to finish cooking.

  • Step 3: Vegetables ... In the same pan, add the remaining butter and oil and reduce to medium heat. Add the the celery, mushrooms, carrots, and green beans, mix well to coat; then, cook 3-4 minutes until the vegetables begin to soften. Then, deglaze the pan with the brandy (making sure to remove the pan from the heat when you do this), also making sure to scrape up any bits off the bottom. Then add the flour and mix to combine with the vegetables. Cook just a minute, then add the wine, chicken broth, a pinch of both salt and pepper, bay leaf, thyme, and tarragon. Cook another 5 minutes until the broth is heated through.

  • Step 4: Chicken and Sauce ... Return the chicken to the pot, along with the peas, onions, pimentos; and check for seasoning once again (salt and pepper). Bring to a light boil, then reduce to a simmer (medium low heat). Add the heavy cream and simmer for 15-20 minutes until the chicken is tender, and the sauce reduces and thickens. Now, if you prefer your sauce a bit thinner, simply add a bit more chicken broth.

  • Step 5: Serve ... Remember, this is a stew, so you should have a nice sauce with this. I like to serve this with crusty bread to sop up all the sauce. For me ... a salad is all you need on the side ENJOY!

We hope you enjoy this recipe!

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