My Mama's Chicken Jardinière
- Stéphanie
- Jul 9
- 2 min read
A family classic from my mother's kitchen; the ultimate one-pot recipe for recycling old potatoes and cherry tomatoes, because in my kitchen nothing is thrown away.
Servings
This recipe is for 6 servings
Ingredients:
1 whole chicken, cut into pieces (or a chicken platter mix of about 1.5kg, bone-in)
1 red onion, chopped
4 garlic cloves, chopped
1 small piece of fresh ginger, chopped
150 grams frozen peas
6 baby potatoes, quartered
10 cherry tomatoes, quartered
Rub Texan Steakhouse seasoning
1 packet of lardons (optional - can be omitted or replaced with smoked turkey)
4 tablespoons olive oil
Black pepper
1 teaspoon paprika powder
Instructions:
Marinate the chicken: Cut the whole chicken into pieces (or use a ready chicken platter mix of about 1.5kg, bone-in). Add 1 teaspoons Rub Texan Steakhouse seasoning, 2 tablespoons of the olive oil and 1 teaspoons paprika powder. Give it a good mix and let it marinate for about 20 minutes 20:00.
Prepare the vegetables: Meanwhile, chop 4 garlic cloves, chopped, 1 small piece of fresh ginger, chopped and 1 red onion, chopped. Cut 6 baby potatoes, quartered into quarters, and do the same for 10 cherry tomatoes, quartered.
Brown the chicken: Heat a pan (a cast iron pot works beautifully) with the remaining 2 tablespoons of olive oil. Add the marinated chicken and let it colour on both sides. Then add the cherry tomatoes, onion, garlic and ginger, give it a good mix, cover, and let it cook for about 10 minutes 10:00, stirring occasionally so nothing sticks.
Add lardons and potatoes: Add 1 packet of lardons (optional — can be omitted or replaced with smoked turkey or chicken bacon) if using, cover, and leave for about 5 minutes 05:00. Then add the potatoes, cover again, and continue cooking, stirring from time to time to ensure nothing sticks.
Add the peas: When your fork slides easily into the potatoes, add 150 grams frozen peas. Stir, and leave for 5 minutes 05:00 before turning off the heat.
Rest before serving: Turn off the heat and let it rest, covered, for about 10 minutes 10:00 before serving. This final simmer brings all the flavours together.
A little note: the brands I mention are simply what I use in my kitchen. They are suggestions, not requirements. Feel free to use whatever is available to you.
Watch me make it!
Serve and Enjoy!
Serve on white rice, Mauritian style, with some achard on the side, or European style with a crispy baguette, or simply as is, without any carbohydrates! It's really up to you.
Bon appétit!
Notes
Don't hesitate to replace the chicken with roasted beef or lamb, and to mix and match the vegetables: zucchini, carrots, butternut, sweet potatoes, broccoli or cauliflower all work beautifully. Just remember that fragile vegetables like zucchini, broccoli or cauliflower should be added at the same time as the peas, so they stay crisp and don't turn mushy.
Comments