Jacques Pepin's Chicken Jardiniere - Andrew Zimmern

Ingredients

• 2 1/2 ounces lean pancetta, cut into lardons (strips about 1 inch long and ½ inch thick)
• 1 1/2 tablespoons peanut oil
• 4 chicken legs (about 2 3/4 pounds), left whole or cut into 2 pieces each, ends of the drumsticks and skin removed (about 2 1/4 pounds trimmed)
• 1 1/2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3/4 cup fruity dry white wine
• 3/4 cup water
• 12 small red potatoes (about 8 ounces), peeled
• 8 small baby bella or cremini mushrooms (about 5 ounces), washed
• 12 small pearl onions (about 4 ounces)
• 1 1/4 cups diced (1-inch) carrots
• 1 1/2 tablespoons coarsely chopped garlic
• 1 fresh thyme branch
• 1 cup frozen baby peas
• 2 tablespoons chopped fresh parsley