Melt 1 tbl butter in dutch oven over med-high heat.
Season chicken and add to pan. Saute 5 mins on each
side and remove.
Add broth to pan and cook 1 min to loosen bits. Add
wine and thyme, turnips, carrots, onions, sprigs and
bay leave. Stir and add chicken and boil. Cover and
reduce heat 20 min. Discard sprigs and bay leaves.
Remove chicken and veggies
Boil until reduced to 1 1/2 cups (5 min)
Melt remaining butter in small pan add flour and
cook until smooth. Add to liquid tll thick about 2
mins. Add chicken and veggies to the liquid add
peas. Cook 3 mins and garnish with parsley
Originally Submitted
9/10/2013
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