Ingredients for 4 people
• 4 chicken thighs and drumsticks, cut at joint
• 1 cup frozen peas, defrosted
• 2 medium size onions, chopped into quarters
• 2 cloves garlic, minced
• 20 ounces small potatoes, peeled and cut into quarters
• 1 cup bacon, cut into 1-inch pieces
• Salt and pepper to taste
• 2 tablespoons oil
• 2 cups vegetable broth
• 1 pound green asparagus
• 1 cup chopped parsley
• 1 lemon, juiced and zested
Heat oven to 200 degrees Celsius. Season chicken with salt and pepper. Put oil in pan and roast chicken on all sides. Let chicken rest on a plate. Fry bacon until crispy. Remove. Put potatoes, onion and garlic in pan and roast for 3-5 minutes. Return chicken and bacon to pan. Add half of the vegetable broth and bring to boil. Move pan to oven on the medium rack for 25 minutes.
Remove 1 to 1 1/2 inches from bottom of each asparagus to not get woody asparagus. After the chicken has cooked 25 minutes, add the asparagus and remaining vegetable broth. Return chicken to oven for another 15 minutes. Remove and add peas. Return to oven for 3-4 minutes.
Chop parsley. In a separate bowl, add 4 tablespoons of lemon juice and the lemon zest to the parsley. Add 6 tablespoons from the chicken sauce. Salt and pepper to taste. This is your sauce to serve with the chicken.
Divide chicken and potatoes into 4 equal portions and plate. Serve the sauce on the table for each person to portion out to their own taste.
If you like to enjoy a glass of wine with your meal, try a Weissburgunder or Silvaner. If you prefer rosé wine, you can use one from the Provence or Northern Italy. If you prefer to stay local, you can use a Dornfelder rosé.
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