Sarasota's French Inspired Creamy Chicken & Vegetables

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“This is a one pot - easy dish. I got the idea from a small little "One Pan Meals" cookbook , but over the years have added my touches. It is easy to make, and easy on the budget. Using a few fresh and a few frozen ingredients, a little wine and brandy, and most importantly fresh herbs, makes this easy to make with rich flavors. I prefer using fresh tarragon and thyme, but if dried is all you have, it will work just fine. It is finished and on the table in about 30 minutes. I use a mix of breasts and thighs, but you could easily use all of one or another. Serve with a nice tossed salad and Flaky Cheesy Herb Pastry Wedges.”

Ingredients Nutrition

  • 1 lb boneless skinless chicken breast, cut in thirds
  • 1 lb boneless skinless chicken thighs, cut in half
  • 1 12 cups carrots, cut in 1 1/2-inch pieces and then cut in sticks (not too thin, 1/4-inch or so)
  • 1 cup white pearl onion, thawed (approximately 1 pkg of frozen onions)
  • 2 cups cremini mushrooms, sliced (you can always get them pre-sliced at the grocery store)
  • 1 cup green beans, ends trimmed and cut in 1 1/2-inch pieces
  • 1 celery rib, cut in 1 1/2-inch pieces and then thin sliced
  • 12 cup peas, frozen and thawed
  • 14 cup pimiento, drained
  • 12 cup heavy cream
  • 23 cup white wine
  • 18 cup brandy (I use those small airplane or hotel bottles, perfect amount if you don't keep a bottle in the house)
  • 1 12 cups chicken broth
  • 1 -2 tablespoon flour
  • 2 tablespoons butter (1 to saute the chicken, 1 for the vegetables)
  • 1 12 tablespoons vegetable oil, Olive oil to me is a bit strong for this dish (1 to saute the chicken, 1/2 to saute the vegetables)
  • 1 tablespoon fresh thyme, fine chopped (1 teaspoon dried)
  • 1 teaspoon fresh tarragon, fine chopped (1/2 teaspoon dried)
  • salt
  • pepper


  1. Chicken -- Bring the chicken to room temperature and cut each breast into 2-3 pieces and each thigh in 2 pieces. You don't want to cut up the pieces too small. Season well with salt and pepper. For this particular dish, I like to use my large cast iron pan, but any large frying pan will work fine.
  2. Sear -- In the pan, heat up the oil and the butter on medium high heat. Add the chicken and sear on each side until lightly golden brown. Remove the chicken to a small plate or piece of aluminum foil while you saute the vegetables.
  3. Vegetables -- Heat up the remaining butter and oil to that same pan on medium heat. Add in the celery, mushrooms, carrots and green beans. Cook 3-4 minutes until the vegetables begin to soften. Then deglaze the pan with the brandy (making sure to remove the pan from the heat when you do this), cook another minute or two on medium heat until there is practically nothing left. Then add the wine and chicken broth and cook another 5-7 minutes and the vegetables are soft.
  4. Chicken and Sauce -- Return the chicken to the pan, along with the peas, pearl onions, pimentos, tarragon, thyme, cream (all but 1 tablespoon) and any additional salt and pepper. Mix 1 tablespoon of the flour together with the heavy cream and slowly add into the chicken mixture (on medium heat), you don't want it boiling. The sauce will naturally thicken. Personally, I start with 1 tablespoon, but you can always add some more flour if necessary to thicken even further, but I like the sauce a bit thinner. Serve -- I like to serve this with my flaky pastry wedges, Recipe #427733, and a fresh green salad on the side. ENJOY !

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