My mother made this type of stew from the carcass of a raw chicken and its gizzards; I use pancetta instead of gizzards for additional flavor and chicken legs, which stay moist during the cooking. Jardiniere means “gardener” in French, and the vegetables change according to what is in season or in my garden. The stew is easy to put together, and it gets better every time you reheat it.
Sauté the lardons in the oil in a large saucepan or a Dutch oven (the pan should be wide enough to hold the chicken in a single layer) over high heat for 2 minutes. Add the chicken pieces and sauté them, turning once, for about 8 minutes, until lightly browned. Sprinkle with the flour, salt, and pepper and move the chicken around to distribute the flour evenly. Cook for 1 minute, then add the wine and water and mix well.
Add the potatoes, mushrooms, onions, carrots, garlic, and thyme and mix well. Bring to a full boil, making sure that the stew is boiling throughout, then cover, reduce the heat to low, and cook for 45 minutes. (The stew can be prepared ahead to this point and reheated to serve.)
At serving time, add the peas to the stew, bring to a boil, and boil for 2 minutes.
Transfer the stew to individual plates or a large platter, sprinkle with the parsley, and serve.
Excerpted from Poulets & Legumes: My Favorite Chicken & Vegetable Recipes © 2016 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt, Rux Martin Books. All rights reserved.
"Vegetables are perishable, so we don't have any indication of what they looked like 500 years ago," says James Nienhuis, a professor in the Department of Horticulture at the University of Wisconsin.