Braised Root Vegetables and Chicken Thighs

Braised Root Vegetables and Chicken ThighsRecipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Winter is the peak season for rutabagas, turnips, and parsnips. Their strong flavors mellow with cooking.


4 servings (serving size: 2 thighs and 1 1/4 cups vegetable mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 355
Caloriesfromfat 29 %
Fat 11.3 g
Satfat 2.2 g
Monofat 5.8 g
Polyfat 2 g
Protein 30.2 g
Carbohydrate 34 g
Fiber 7.5 g
Cholesterol 107 mg
Iron 3.1 mg
Sodium 522 mg
Calcium 114 mg


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


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.