Chicken, artichokes, and baby carrots cooked with white wine.
A sophisticated, yet kid-friendly dish, that can be made ahead and any left-over can be frozen, ... if there are any.
|3 tbsp||olive oil||45 mL|
|4||chicken legs, with back, skinless||1.2 kg|
|2||shallots, finely chopped||80 g|
|4 cloves||garlic, minced|
|1 3/4 tsp||herbes de Provence||1 g|
|1 1/2 cup||white wine||375 mL|
|1/2 cup||chicken broth, low-sodium||125 mL|
|8||baby carrots, cut into pieces||240 g|
|24||pearl onions, peeled||300 g|
|1 can (398 mL size)||artichoke hearts||6 units|
|2 tbsp||Dijon mustard||30 mL|
|2 tbsp||Cognac||30 mL|
|4 tsp||white flour (all purpose)||10 g|
|4 tsp||margarine non-hydrogenated||18 g|
|ground pepper to taste [optional]|
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
- Heat the oil in a large pan or in a Dutch oven over medium-high heat. Working in batches, add the chicken pieces and sauté thoroughly on each side until they are golden-coloured, about 10 min. Season with salt and pepper, then transfer the pieces to a plate and keep them warm.
- Add the shallots and garlic to the pan then sauté until softened, 2-3 min. Add some additional oil if necessary. Add the herbs and cook one more minute, with stirring. Pour in the wine and broth, then stir and scrape the bottom of the pan thoroughly. Put the chicken back into the pan, cover and simmer, basting occasionally with the pan juices, until the meat is nearly tender, 25 to 30 min.
- Add the carrots, pearl onions, and artichokes, tucking them in and around the chicken pieces. Add salt and pepper to taste. Continue cooking, covered, until the vegetables are tender, 15 to 20 min.
- Using a slotted spoon, move the chicken and vegetables to a platter then keep warm. Whisk the mustard and Cognac into the remaining cooking juices, then bring to a boil.
- Put the flour in a small cup, then knead the margarine into it until they are well combined. Whisk this mixture slowly, a half-teaspoon at a time into the sauce to slightly thicken it. Adjust the seasoning. Return the chicken and vegetables to the pan and stir to coat them with the sauce. Serve immediately on the warmed plates.
Nutrition Facts Table
per 1 Serving (400g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2 ½||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ½||servings|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Calories, Saturated Fat
- Source of :
- Calcium, Copper, Vitamin B1, Vitamin C, Vitamin D
- Good source of :
- Fibre, Folacin, Magnesium, Manganese, Pantothenic Acid, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K
- Excellent source of :
- Iron, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B6, Zinc
|Meat and Alternatives||3 ½|