Braised Root Vegetables and Chicken Thighs

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Winter is the peak season for rutabagas, turnips, and parsnips. Their strong flavors mellow with cooking.

Yield: 4 servings (serving size: 2 thighs and 1 1/4 cups vegetable mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 355
  • Calories from fat: 29%
  • Fat: 11.3g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 2g
  • Protein: 30.2g
  • Carbohydrate: 34g
  • Fiber: 7.5g
  • Cholesterol: 107mg
  • Iron: 3.1mg
  • Sodium: 522mg
  • Calcium: 114mg

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

Preparation

  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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