Patrick - Thanks for finding this recipe and topping it. I am going to try it tonight.

The carrots we buy peeled and bagged here in USA are cut from regular size carrots as McLaurie says; however, there are true "baby carrots", just as their are miniature squash, peppers, etc. They can be found at specialty grocers here in Pgh. (and therefore, I'm sure, almost anywhere!), and they come with the "tops" still on them and are not peeled. They are a bit pricey, as are all of the "boutique" veggies.

Meant to write "there" instead of "their". Yikes!

Thanks, mclaurie. In response to your (also perfectly reasonable) question, I didn't ask about frozen peas because that's mostly what we use! Fresh peas are a lot better of course, but they make only a brief appearance here and are relatively expensive. That's interesting that the packaged "baby" carrots are cut from older ones.

I have a bag of "baby carrots" and it weighs one pound. Hope this helps. Can't wait to try the recipe. CJ

Not sure that exact measurements are essential re: carrots and onions, but i'm guessing that about a pound of the baby carrots is about right. The onions were more likely to have been one of those about 10 and a half ounce packages from the frozen food freezers. Just see that you get a nice mix of carrots and onions and peas, with none dominating, unless, of course, you like that kind best. Glad this resurfaced. Enjoy.

By the way, last night I made it with 6 skinless thighs and no drumsticks, but pretty much used the full recipe for the two of us. We ate up the chicken, but there was a fair amount of all the other stuff in lots of sauce left over. Today I had a fantastic lunch!!!

Patricia Well's Food Lover's Guide to Paris (4th edition) has the "official" recipe for this dish.

Does that mean the above recipe is "unofficial"?

The JmVikmanis recipe is billed as "inspired!" Anyway, I'm going to make the union of "inspired" and "official" tonight and hope the dish is officially inspired.

C'mon Marija,
Post the recipe. Please!

I just ate an early dinner (a delicious meatloaf) but reading about cooking this chicken recipe has made me hungry again! I will try it over the weekend - that's when I do a lot of cooking for the week.

Thanks for the recipe(s).