Creamy Chicken and Spring Vegetables

 

INGREDIENTS

Yield: 6 servings

• 8medium boneless, skinless chicken thighs (about 1½ to 2 pounds), patted dry
• Salt and black pepper
• 2tablespoons all-purpose flour, plus more for dusting
• Neutral oil, such as canola or vegetable, for browning the chicken
• 4tablespoons unsalted butter
• 1medium onion, finely diced
• ½cup dry white wine
• 1tablespoon tomato paste
• 1bay leaf
• ¼teaspoon grated nutmeg
• A tiny pinch of ground cayenne
• 6cups chicken broth
• 4slender long carrots, peeled and cut into 3-inch lengths
• 8very small turnips, with tops if possible
• 2cups sliced white button or King (royal) mushrooms
• 1medium leek, white and tender green parts, in large dice
• 1cup small green peas, thawed if frozen
• 1cup small lima beans, thawed if frozen
• 1cup small artichoke hearts, thawed if frozen (not canned)
• ½cup crème fraîche

For the Herb Topping

• ½cup finely chopped parsley
• 2tablespoons thinly sliced chives
• 1tablespoon tarragon leaves
• 1tablespoon dill
• 1teaspoon grated lemon zest
  

  PREPARATION

  1. Step 1

     Lay the chicken thighs in one layer on a rimmed baking sheet. Season generously on both sides with salt and pepper. With fingers, a fine-mesh sieve or sifter, dust the thighs very lightly with flour, then shake off any excess.

  2. Step 2

     Heat 2 tablespoons oil in a deep, wide skillet or, preferably, a Dutch oven over medium. When oil is wavy, add 3 or 4 thighs to the pan, making sure not to crowd them. Cook thighs gently for about 5 to 8 minutes, turning with tongs about halfway through, just until faintly browned, then transfer to a clean plate. Repeat with remaining thighs. Set thighs aside and wipe out the pan.

  3. Step 3

     Add 2 tablespoons butter to the pan. When it sizzles, add onion, and season with salt and pepper, stirring to coat. Continue cooking, stirring occasionally, until completely softened but not browned, about 8 to 10 minutes, adjusting heat as necessary.

  4. Step 4

     Raise heat to medium-high. Add wine, tomato paste, bay leaf, nutmeg and cayenne. Stir to combine and continue cooking until wine has evaporated, about 2 to 3 minutes. Sprinkle 2 tablespoons flour over the mixture and stir well. When the mixture begins to dry out, add 2 cups broth, whisking rapidly as the mixture begins to thicken. When it begins to simmer, whisk in 2 more cups, then repeat with the final 2 cups.

  5. Step 5

     Add the thighs and any accumulated juices to the pot and bring everything to a gentle simmer. Cover, leaving lid ajar. Cook until thighs are tender when probed with a fork, about 40 minutes. Remove chicken. Reduce broth over medium-high heat to a gravylike consistency, stirring occasionally, about 5 to 7 minutes.

  6. Step 6

     Skim any rising surface fat. Taste and adjust seasoning. Turn off heat.

  7. Step 7

     Meanwhile, prepare the vegetables: Bring a large pot of well-salted water to a boil. Add carrots and simmer for 6 to 9 minutes, until tender. Remove and set aside. Now cook the turnips for about 5 minutes, until tender, then remove and add to carrots. Drain the pot, wipe out and set aside vegetables.

  8. Step 8

     When ready to serve the vegetables, in the same pot, melt the remaining 2 tablespoons butter over medium-high heat. Add mushrooms and leek, and cook, stirring often, for 2 minutes without browning. Add peas, limas, artichokes, carrots and turnips. Season vegetables with salt and pepper, and stir gently to combine. Add 1 cup water and put on the lid. They should all be heated through in 5 to 6 minutes.

  9. Step 9

     To serve the chicken, return thighs to sauce and bring to a simmer for 5 minutes. Stir in the crème fraîche. Prepare the herb topping: Mix herbs and lemon zest in a small bowl.

  10. Step 10

      Transfer chicken and sauce to a serving bowl or individual shallow bowls. Sprinkle with herb mixture. Garnish with some of the vegetables; pass the rest in a separate dish, leaving the liquid behind.