No Peas, No Carrots, No Problem…

Quand le vin est tiré, il faut le boire.

What’s even better than butter and cake? Wine!

Well, I thought that I could successfully pull off a complete dinner assignment, but hey I concentrated on freezing butter beans, those precious things, instead of fresh peas, so here I am, no peas, and just who forgot the carrots as well as rotten garlic today?

Enter improv for Jacques French Chicken Jardinière and of his listed additions, I had, potatoes, mushrooms, and shallots to work with as well as fresh herbs, little else is needed for my changes, but I drifted off into Delish’s and made just 1/2 of the chicken…link below

Serves 2-3 people with plenty of gravy
1/2 cut-up chicken
2 tablespoons unsalted butter to sauté chicken in
1-2 tablespoon EVOO
4 ounces cremini mushrooms, halved
3 shallots, diced
2 stalks celery, diced
fresh them sprigs 2-3
a sprig of fresh rosemary
2 small fresh bay leaves
3 good squeezes of garlic paste about 3 teaspoons
3 tablespoons all-purpose flour
1 1/2 cups dry white wine
1 3/4 cups chicken stock, you might need another 1/2 cup stock if you want a thinner gravy
1 pound baby gold potatoes, halved
1/4 cup heavy cream
Salt & pepper

  1. Preheat oven to 325 degrees F.
  2. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  4. Add mushrooms, shallots, and celery, and cook, stirring occasionally until mushrooms are tender and browned about 5-7 minutes; season with salt and pepper, to taste.
  5. Stir in garlic until fragrant, about 1 minute.
  6. Whisk in flour until lightly browned, about 1 minute.
  7. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, thyme, rosemary, bay leaf, and potatoes. Return chicken to the skillet.
  8. Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
  9. Stir in heavy cream; season with salt and pepper, to taste.
  10. Serve immediately

    Link copy and paste…