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Spring Chicken with Carrots and Peas (Rachael Ray) Recipe

Spring Chicken with Carrots and Peas (Rachael Ray) Recipe

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Spring Chicken with Carrots and Peas (Rachael Ray)

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Ingredients:

Serving

1 whole chicken, cut up into 8 pieces
2 to 3 slices lemon
2 bay leaves
salt and freshly ground pepper
1 tbsp evoo
6 large shallots, sliced
1 tsp sugar
1 cup dry white wine
3 cups shelled fresh peas or defrosted frozen organic peas
1 large bunch spring carrots (3/4 to 1 lb), thinly sliced on an angle
handful fresh dill, chopped
handful fresh flat-leaf parsley, finely chopped
3 tbsp butter, plus more for the bread
baguette , for serving

Directions:

Place the chicken wings in a small saucepot and cover with water. Add the lemon and bay leaves, and sprinkle with salt. Bring the mixture to a boil, then reduce the heat and simmer for 20 to 30 minutes.
Meanwhile, pat the remaining chicken pieces dry and sprinkle liberally with salt and pepper on both sides. Heat the EVOO in a deep skillet or wide Dutch oven over medium-high heat. Add the chicken, side-down, and cook until crisp, 15 to 18 minutes. Flip the chicken and cook, partially covered with a lid or foil, until cooked through, 8 to 10 more minutes. Remove the chicken to a plate. Lower the heat a bit, then add the shallots and sugar to the skillet and season with salt and pepper. Cook until tender, about 10 minutes. Deglaze the pan with the wine, scraping up the browned bits from the bottom, and cook until reduced by half, 2 to 3 minutes.
Strain the poaching liquid and add 1 cup of it to the skillet. Add the peas, carrots and herbs, then stir in the butter and season with a little more salt and pepper. Bring to a simmer and cook until the peas and carrots are tender, 6 to 7 minutes. If you are not serving the stew immediately, stop after you add the carrots and peas (do not simmer them). Arrange the chicken on top and cover. Cool and store in the refrigerator. To serve, removed the chicken to a broiler pan and crisp up under the broiler. Simmer the stew until the peas and carrots are tender, 6 to 7 minutes. Return the chicken to the stew.
Ladle the stew into shallow bowls and top with the chicken. Serve with warm buttered baguette.
Cook's Note: You can use store-bought chicken stock instead of the poaching liquid if you want to skip that step.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2177.3 Kcal (9116 kJ)
Calories from fat	432.05 Kcal
		% Daily Value*
Total Fat	48.01g	74%
Cholesterol	1267.09mg	422%
Sodium	220.21mg	9%
Potassium	1595.78mg	34%
Total Carbs	225.71g	75%
Sugars	26.6g	106%
Dietary Fiber	18.84g	75%
Protein	192.25g	385%
Vitamin C	119.3mg	199%
Vitamin A	4.9mg	164%
Iron	12mg	67%
Calcium	770.1mg	77%

Amount Per 100 g
Calories	268.33 Kcal (1123 kJ)
Calories from fat	53.25 Kcal
		% Daily Value*
Total Fat	5.92g	74%
Cholesterol	156.16mg	422%
Sodium	27.14mg	9%
Potassium	196.66mg	34%
Total Carbs	27.82g	75%
Sugars	3.28g	106%
Dietary Fiber	2.32g	75%
Protein	23.69g	385%
Vitamin C	14.7mg	199%
Vitamin A	0.6mg	164%
Iron	1.5mg	67%
Calcium	94.9mg	77%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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