Mixed Baby Vegetables With Chicken
March, 2002

Serves 6 / Preparation time is minimal for this comforting meal. Keep in mind that tender baby vegetables cook much faster than their larger counterparts; if you use regular veggies, cooking time will be longer.

3 tablespoons olive oil
1 onion, coarsely chopped
3 pounds chicken, washed and cut into serving pieces (remove skin, if desired)
1/2 cup white wine
2 cups chicken broth
2 teaspoons dried thyme
12 new potatoes, washed
12 baby carrots, washed
1/2 pound baby asparagus, ends trimmed
1/2 pound haricot verte (baby green beans), ends trimmed
4 tablespoons red plum jam
Salt and pepper, to taste

1. Heat olive oil in a medium Dutch oven or large covered skillet over medium heat. Add onions and sauté until opaque, 3-4 minutes. Add chicken; brown on both sides.
2.Remove chicken from pan and add white wine. Turn up heat to medium-high and scrape any brown bits off pan. Simmer until wine reduces by half, 10-15 minutes. Add chicken broth, thyme, and chicken. Cover and simmer over low heat, 35-40 minutes.
3. Place potatoes on top of chicken; cover and simmer 10 minutes. Add carrots and simmer 5 minutes more. Add asparagus and green beans; cover and simmer just until vegetables are tender, 3-5 minutes more.
4. Remove chicken and vegetables to a serving platter and keep warm. Turn heat to high and reduce broth to just less than 1 cup. Add jam, salt, and pepper. Cook until jam melts and sauce begins to thicken. Pour sauce over chicken and serve.

Calories 396,Fat 12,Perfat 27,Cholesterol 95,Carbo 37,Protein 35