Try this Chicken Primavera recipe, or contribute your own. "Chicken" and "Main dishes" are two of the tags cooks chose for Chicken Primavera.
Yield: 4 Ready in 1 hours
1 people trying soon
|1 lgParsnip; (peeled and cut finger length strips)|
|4 PiecesChicken; (thigh and or whole poussin)|
|Black Pepper; freshly ground|
|2 tbFresh Parsley; (chopped)|
|2 mdLeeks; (washed and cut into 1/2 inch lengths)|
|115 mlDry white wine|
|A few sprigsDried|
|8 smOnions; (peeled)|
|170 gPeas; Fresh or Frozen|
|1/2 Lemon, juice of|
|4 mdCarrots; (peeled and cut thick strips)|
|16 smNew Potatoes; (scrubbed)|
|425 mlChicken Stock|
|3 ClovesGarlic; (peeled and|
Chicken Primavera Preparation
1. Mix the potatoes, onions, carrots, parsnips and leeks in a roasting tin. 2. Brush the chicken with a little melted butter and lay on top of the vegetables. Pour over the stock and wine with the lemon juice, and sprinkle with the garlic. 3. Press the herbs into the vegetables and grind some fresh black pepper all over the dish before cooking uncovered for 1 hour 15 minutes, until no pink juices flow from the chicken when pierced. 4. During the cooking, stir the vegetables around and baste the chicken with the pan juices. Add the peas for at last 10 - 15 minutes of cooking time. If the juices evaporate too quickly during cooking, add a little more stock to prevent it drying out. 5. Put the vegetables and chicken onto a large serving plate and scatter with the chopped parsley. NOTES : Chef:Greg Robinson
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