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
How to Make It
Place flour in a shallow dish; dredge chicken in flour.
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.
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.
I have made this recipe before (just "okay"), but I just tried again last night (12/2012) since majority of the ingredients are in season, and loved the dish the second go-around! This time, I had the fresh herbs on hand (sage & thyme from another recipe which I think is integral); used 1 dried large bay leaf, and only used 5 bone-in (but skinless chicken thighs). For the veggies I used the root veggies we like most - 1 medium parsnip, 1 medium sweet potato, and 1 small celery root - yum! Ensure you chop to ~1 in squares to get the veggies nice and tender at the end of the simmer time. I didn't rush this recipe and wasn't disappointed. Very hearty, comforting and really simple to make. It does take ~40 minutes start to finish, but results are worth it. This one is a keeper exactly as prepared this time and one to make again & again! Enjoy!
I would say that this is a once a year meal. The flavor does not make up for the massive amount of prep work. I used dry spices and I would agree that the dish needs more spice. All in all itâs an okay meal. The chicken was very good and if you love root vegetables itâs worth giving it a try.
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