Chicken with Vegetables
(Kip Met Lentegroentjes)
INGREDIENTS:
2 tablespoons unsalted butter
3 leeks, white and pale green parts only, rinsed well and sliced into 1/4-inch rounds
3 carrots, peeled and cut into 1-inch chunks
10 pearl onions or 5 shallots, peeled and halved
1 whole roasting chicken (about 4 pounds), rinsed, patted dry, all visible fat removed salt and freshly ground black pepper to taste
1-1/2 cups chicken broth, preferably homemade
Bouquet garni:
3 sprigs parsley,
1 bay leaf
2 sprigs fresh thyme tied together with kitchen string
1 sprig fresh tarragon or 1/2 teaspoon dried tarragon
1 pound snow peas or green beans, trimmed 1 pound fresh green peas, shelled, or
1 package (10 ounces) thawed frozen peas 1/2 head broccoli, divided into florets
Beurre manie:
1-1/2 tablespoons all-purpose flour blended with 1 tablespoon unsalted butter
(optional)
- Preheat the oven to 350 F.
- Melt the butter in a large enameled Dutch oven over low heat.
- Add the leeks, carrots, and onions; cook, stirring occasionally, until softened but not browned, 7 to 10 minutes.
- Season the cavity of the chicken with salt and pepper.
- Place the chicken on the vegetables.
- Add the chicken broth, bouquet garni, and taragon.
- Bring to a boil on top of the stove.
- Cover tightly and bake for 30 minutes.
- Add the green beans if you are using them and bake, covered, for another 30 minutes.
- Add the snow peas, if using, broccoli, and fresh or frozen peas.
- Bake,uncovered, until the vegetables are tender, about 7 minutes.
- Carve the chicken and arrange on a platter surrounded by the vegetables.
- Discard the bouquet garni and the tarragon from the sauce.
If the sauce seems too thin to you, whisk in the beurre manie and bring to a quick boil, whisking constantly. Pour the sauce over the chicken and vegetables.
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