Chardonnay-Braised Chicken Thighs with Parsnips

Chardonnay-Braised Chicken Thighs with Parsnips Recipe
Photo: Lucy Schaeffer
In this easy one-pot braise, you get the best possible combination: crisp-skinned chicken and a luscious wine sauce.

Yield:

4

Recipe from

Food & Wine

Recipe Time

Active: 25 Minutes
Total: 45 Minutes

Ingredients

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
8 (medium; about 2 3/4 pounds) chicken thighs
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
4 (small) shallots, peeled and quartered
1 pound parsnips, peeled and cut into 3-by- 1/2-inch batons
1 sprig (about 6 inches) rosemary
1 cup California Chardonnay or other dry white wine
1 1/2 cups low-sodium chicken broth
Flat-leaf parsley, chopped; for garnish

Preparation

Preheat the oven to 425°. In a large, deep ovenproof skillet, melt the butter in the oil. Season the chicken with salt and pepper and dust with the flour, tapping off the excess. Add the chicken to the skillet skin side down and cook over high heat, turning once, until browned, 6 minutes. Transfer to a plate.

Add the shallots, parsnips and rosemary to the skillet and cook, stirring, for 1 minute. Add the wine and boil until reduced by half, about 3 minutes. Add the broth and bring to a boil. Nestle the chicken skin side up in the skillet, tucking it between the parsnips. Transfer the skillet to the middle rack of the oven and braise the chicken uncovered for about 25 minutes, until cooked through.

Turn the broiler on. Broil the chicken for 3 minutes, until the skin is crisp. Return the skillet to high heat and boil until the sauce is thickened, 3 minutes. Discard the rosemary sprig. Transfer the chicken and vegetables to bowls, garnish with parsley; serve.

Note:

Grace Parisi,

October 2012
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