Chicken with Peas and Carrots
Whether as lunch or dinner, this chicken with peas and carrots by Spoonsparrow is always delicious!
Ingredients
- 200 g frozen peas
- 200 g frozen thick beans
- 8 chicken drumsticks
- Salt
- Pepper
- 2 tbsp olive oil
- 250 g shallots
- 150 ml dry white wine
- 200 ml poultry stock
- 250 g baby carrots
- 100 g crème fraîche
- 2 tbsp freshly chopped parsley
Instructions
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1.
Preheat the oven to 180°C (350°F) with fan and top heat.
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2.
Thaw the peas and beans. Rinse the chicken, pat dry, and season with salt and pepper. In a pan or roasting tin, brown the chicken all over in hot oil. Remove and set aside. Peel the shallots and briefly sauté them in the same tin. Deglaze with wine and stock. Turn off the heat. Clean the carrots and add them with the chicken thighs to the tin. Season again and bake for about 25 minutes. Baste the chicken pieces with sauce during cooking and add more stock if needed. Add peas and beans during the last 10 minutes. If necessary, increase the temperature at the end so the skin browns nicely.
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3.
Remove from oven and stir crème fraîche into the sauce. Sprinkle chicken with parsley and season to taste before serving.
