Chicken Jardinière

Jessica Alcántara
Chicken jardinière is an easy and comforting recipe that combines a full range of vegetables with juicy chicken for a mouthwatering braise. “Jardinière” means gardener in French, therefore, this recipe gets its name due to the veggies used to prepare it. However, jardinière is also a kind of cut in which vegetables are cut into batons. Whether you use the traditional vegetables this recipe calls for, like potatoes, peas, and carrots, or choose another mix to spice things up, this recipe will not disappoint.
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Ingredients
4
Portions
  • some water
  • 1 tablespoon salt
  • 1 cup potato, cut into cubes
  • 1 cup carrot, cut into cubes
  • 1 cup peas, cooked
  • 2 tablespoons olive oil
  • 2 chicken breasts, skin-on
  • 2 chicken thighs, skin-on
  • 2 chicken drumsticks, skin-on
  • 1 cup onion, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 1 cup tomato, cut into cubes
  • 1 cup chicken broth
  • 2 leaves bay
  • 1 tablespoon thyme
  • 1 pepper
  • some parsley
Preparation
20 mins
45 mins
Easy
  • Bring a pot of water to a boil. Add salt and cook potatoes and carrots for 3 minutes to blanch them. Remove from heat. Dip in water with ice to halt the cooking process. Strain and set aside.
  • For the chicken jardinière: Heat a skillet over medium heat with oil. Fry chicken on the skin side until golden brown. Add onion and garlic and cook until transparent. Add tomato and cook it falls apart.
  • Pour in chicken broth. Season with bay leaf, thyme, salt, and pepper. Cook for about 10 minutes. Once chicken is cooked through, add vegetables and cook for 2 more minutes. Serve chicken jardinière with parsley.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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