Creamy Chicken and Spring Vegetables

This is a nice chicken stew variation. That said, I think the recipe is written unnecessarily difficult. I substituted cubed peeled potatoes because that’s what I had. I added some celery, because I had it. I used vermouth because I didn’t feel like opening a bottle. And I made it a day ahead because stews are always better the next day. And I cooked it all in one pot. I don’t see why I should cook all the veg separately. I did add the peas, beans and artichoke hearts last.

This recipe is labor intensive. It is too complicated for weeknight meal preparation.

It would be really nice to know volume and/or weights for these, in order to make the recipe in as written: 4 slender long carrots, peeled and cut into 3-inch lengths 8 very small turnips, with tops if possible NYT has made great advances in giving weights for baked goods as well as for other kinds of recipes. Please keep it up and expand!

I wonder if there is a simpler way to do this, such as roasting all the ingredients together, then adding a prepared cream sauce. All that prep for the chicken seems wasted when it is going to be submerged in liquid...

What is so "Spring" about turnips, carrots, leeks, and frozen peas and lima bans?

Loved it. Use less broth for more of a plated dish, is jot really a soup. It has lots of flavor, just make sure to sauté things properly to get the deep umami from deglazing the pan between steps. It takes about 40-45 min if you coordinate it right, the chicken doesn’t need 40 min in the broth to cook and become super tender. Will cook again many times.

I just made this, with a few substitutions since that is how I roll. It was complicated and lacked spicing. Add more flavor. Paprika? Something?

I think this could be simpler. However, I made it as written and it was incredibly delicious. Not a drop left in this house!

Okay, I agree this might not be a weeknight meal - but it was the perfect recipe for a Sunday afternoon. I loved working my way through each step meticulously, substituting the vegetables I had on hand. I even enjoyed boiling each one separately and putting it aside to join up with the leeks later. I strained the gravy and threw the peas in alongside the chicken for the final re-heat. It made the perfect Sunday dinner with family. We sopped up the left-over gravy with rice the next day. Heaven.

It is pretty darn good even without the creme fraiche, herbs and zest. This recipe is not for the novice, lots of steps that one shouldn't short cut. One that you can however, is adding the root vegetables for the long simmer. I recommend cooking the leeks and mushrooms separately and adding them after the final reduction with the other veggies you choose to use. I plan to serve them with generously buttered noodles, sprinkled with 1/4 cup of parsley for color and freshness.

reduced all cooking down to one pot. seared chicken, removed. added all veg except peas, lima, & artichoke. cooked it all down for 10 min, added tomato paste and cooked until brick red. deglazed with wine, cooked off alcohol. added flour, and added stock according to recipe. easier, and still very tasty! I did add red pep flakes instead of cayenne, as well as a good few shakes of herb de provence with the paprika.

I also thought this recipe was ridonculously complicated. And, I live in the low country of SC where we don’t pick vegetables when they’re babies, nor do we have frozen artichokes. I cobbled this together in one Le Creuset pot using some of my experience making less fancy stews and subbing where necessary, added Pimenton and Piment d’Espelette because I’ve been desperate to use them more often, left out the dill because it’s not my fave and it ROCKED! Really, really good.

Boiling? The recipe calls for a gentle simmer. Why do you think braising in the oven would be different to a gentle simmer?

I thought this was a good beginner French recipe for me to try and followed all of the cooking times and steps. It was absolutely delicious. I thought cooking the vegetables separately was odd at first, but the taste and texture of the vegetables plus the fresh herbs perfectly balanced the rich chicken. I used sour cream and it tasted fine to me. Crème fraiche would have been amazing though. Fennel was a nice sub for the turnips. The artichokes were great in this.

This was fabulous and I would not change a thing!