Chicken Jardinière slightly adapted from Cooking Light
Hands-on: 30 min. Total: 1 hr. 15 min.

Pancetta lardons lend rich flavor to this simple French stew. For convenience you can prepare the stew ahead, leaving out the green peas; then add the peas for the last 2 minutes of reheating to preserve their texture and color.

1 tablespoon peanut or canola oil
2½ ounces pancetta, cut into 1-inch-long, ½-inch-thick strips or diced
4 chicken leg quarters, skin removed (about 2 pounds), seasoned with salt and pepper
I used a whole cut up chicken, 2 leg quarters, 2 breasts and 2 wings
2 tablespoons all-purpose flour
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
¾-1 cup dry white wine  Chardonnay or  sauvignon blanc)
¾ cup water
1¼ cups (1-inch-thick) slices carrot
1½ tablespoons coarsely chopped garlic
12 small red potatoes (about 8 ounces)
8 cremini mushrooms (about 5 ounces)
12 small pearl onions (about 4 ounces)
1 fresh thyme sprig or 1/2 teaspoon dried
1 cup frozen petite green peas
garnish each serving with chopped fresh parsley

1. Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Add pancetta; sauté 2 minutes. Add chicken; cook 8 minutes, turning once. Sprinkle flour, pepper, and salt evenly over chicken mixture, turning chicken to coat; cook 30 seconds. Stir in wine and ¾ cup water. Add carrot and next 5 ingredients (through thyme); stir well. Bring mixture to a boil; cover, reduce heat to low, and cook 45 minutes. Add peas. Bring mixture to a boil; cook 2 minutes. Place 1 chicken leg quarter or breast and 1 cup vegetable mixture in each of 4 bowls; sprinkle each serving with 1½ teaspoons parsley.