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Yield
4 servings (serving size: 2 thighs and 1 1/4 cups vegetable mixture)
Becky Luigart-Stayner; Lydia DeGaris-Pursell

How to Make It

Step 1

Place flour in a shallow dish; dredge chicken in flour.

Step 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.

Step 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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