Creamy Chicken and Spring Vegetables

cooking.nytimes.com

PrairieCat

8 medium boneless, skinless chicken thighs (about 1½ to 2 pounds), patted dry

Salt and black pepper

2 tablespoons all-purpose flour, plus more for dusting

Neutral oil, such as canola or vegetable, for browning the chicken

4 tablespoons unsalted butter

1 medium onion, finely diced

½ cup dry white wine

1 tablespoon tomato paste

1 bay leaf

¼ teaspoon grated nutmeg

A tiny pinch of ground cayenne

6 cups chicken broth

4 slender long carrots, peeled and cut into 3-inch lengths

8 very small turnips, with tops if possible

2 cups sliced white button or King (royal) mushrooms

1 medium leek, white and tender green parts, in large dice

1 cup small green peas, thawed if frozen

1 cup small lima beans, thawed if frozen

1 cup small artichoke hearts, thawed if frozen (not canned)

½ cup crème fraîche

subheading: FOR THE HERB TOPPING:

½ cup finely chopped parsley

2 tablespoons thinly sliced chives

1 tablespoon tarragon leaves

1 tablespoon dill

1 teaspoon grated lemon zest

Directions at cooking.nytimes.com

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