Braised Chicken with Baby Vegetables and Peas

Ingredients

• 8 ounces baby carrots peeled
• 2  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 2  chicken thighs bone-in
• 2 tablespoons butter divided
• 2  chicken breast halves bone-in
• 2  skin-on chicken drumsticks 
• 1 cup cooking wine dry white
• 28 ounce less-sodium chicken broth fat-free canned
• 6  flat-leaf parsley sprigs fresh
• 2 tablespoons flour all-purpose
• 2 tablespoons flat-leaf parsley fresh chopped
• 0.5 teaspoon thyme leaves fresh chopped
• 0.8 cup peas fresh green
• 8 ounces pearl onions peeled
• 0.5 teaspoon salt 
• 8 ounces baby turnips peeled

Equipment

• frying pan
• ziploc bags
• dutch oven

Directions

1. Melt 1 tablespoon butter in a Dutch oven over medium-high heat.
2. Sprinkle chicken evenly with salt and pepper.
3. Add chicken to pan; saut 5 minutes on each side or until browned.
4. Remove from pan.
5. Add broth to pan; cook 1 minute, scraping pan to loosen browned bits.
6. Add wine and next 6 ingredients (through bay leaves); stir.
7. Add chicken to pan, nestling into vegetable mixture; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves and parsley sprigs.
8. Remove chicken and vegetables from the pan.
9. Place a zip-top plastic bag inside a 2-cup glass measure.
10. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
11. Drain drippings back into pan, stopping before fat layer reaches opening; discard fat. Return liquid to pan. Bring liquid to a boil; cook until reduced to 1 1/2 cups (about 5 minutes).
12. Melt remaining 1 tablespoon butter in a small skillet.
13. Add flour, stirring until smooth.
14. Add flour mixture to cooking liquid; cook 2 minutes or until slightly thick, stirring constantly. Return chicken and vegetable mixture to pan; stir in peas. Cook 3 minutes or until thoroughly heated.
15. Garnish with chopped parsley.