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Braised Root Vegetables and Chicken Thighs

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

Nutrition 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

How to Make It

  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.