Braised Root Vegetables and Chicken Thighs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Winter is the peak season for rutabagas, turnips, and parsnips. Their strong flavors mellow with cooking. Ingredients:
1/4 cup all-purpose flour |
8 chicken thighs (about 2 pounds), skinned |
5 teaspoons olive oil, divided |
2 cups chopped onion |
2 cups (3/4-inch) cubed peeled rutabaga |
2 cups (3/4-inch) cubed peeled turnip (about 1 pound) |
2 cups (3/4-inch) cubed peeled butternut squash |
1 cup (1/4-inch-thick) slices parsnip |
1 garlic clove, minced |
1/2 cup fat-free, less-sodium chicken broth |
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme |
1 teaspoon chopped fresh or 1/4 teaspoon dried rubbed sage |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 bay leaf |
Directions:
1. Place flour in a shallow dish; dredge chicken in flour.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes, turning once. Remove chicken from pan, and keep warm.
3. Heat 2 teaspoons oil in pan. Add onion; sauté 3 minutes. Add rutabaga, turnip, squash, parsnip, and garlic; sauté 3 minutes. Stir in broth and remaining ingredients; nestle chicken into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done. Uncover and simmer 3 minutes or until thick. Remove bay leaf.
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