Jacques Pepin’s Chicken Jardiniere

2 1/2 oz. bacon, cut into thin strips
1 1/2 Tbsp. olive oil
4 chicken legs, left whole or cut into 2 pieces and skin removed (about 2 1/4 lbs.)
1 1/2 Tbsp. flour
1 tsp. salt
1 tsp. freshly ground black pepper
3/4 cup white wine
3/4 cup low-sodium chicken broth or water
12 small red potatoes (about 8 oz.), peeled
8 small baby bella or cremini mushrooms (about 5 oz.) washed
12 small pearl onions (I used frozen)
1 1/4 cups carrots, sliced
1 1/2 Tbsp. chopped garlic
1 fresh thyme sprig (or 1 tsp. dried thyme)
1 cup frozen baby peas
2 Tbsp. chopped fresh parsley

Saute bacon in the oil in a large Dutch oven (the pan should be large enough to hold the chicken in a single layer) over high heat for 2 minutes. Add the chicken pieces and sauté them, turning once, for about 8 minutes or until lightly browned. Sprinkle with the flour, salt and pepper and move the chicken around to distribute the flour evenly. Cook for 1 minute, then add the wine and chicken broth and mix well.

Add the potatoes, mushrooms, onions, carrots, garlic and thyme and mix well. Bring to a full boil, then cover, reduce heat to low and simmer for about 45 minutes. (The stew can be prepared ahead to this point and reheated to serve.)

Just before serving, add the peas to the stew and cook for 2 minutes.

Serve the stew sprinkled with the chopped parsley.

Serves 4 (one chicken leg and thigh and 1 cup of vegetable mixture)
WW Points per serving: 9