Braised Root Vegetables and Chicken Thighs

Name: Braised Root Vegetables and Chicken Thighs
Yield: 4 servings (serving size: 2 thighs and 1 1/4 cups vegetable mixture)
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

2 Reviews

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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

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.

Ratings & Reviews

jmeleeS's Review

2011-09-26T10:01:22-04:00 NaomiO

I have made this recipe before (just "okay"), but I just tried again last night (12/2012) since majority of the ingredients are in season, and loved the dish the second go-around! This time, I had the fresh herbs on hand (sage & thyme from another recipe which I think is integral); used 1 dried large bay leaf, and only used 5 bone-in (but skinless chicken thighs). For the veggies I used the root veggies we like most - 1 medium parsnip, 1 medium sweet potato, and 1 small celery root - yum! Ensure you chop to ~1 in squares to get the veggies nice and tender at the end of the simmer time. I didn't rush this recipe and wasn't disappointed. Very hearty, comforting and really simple to make. It does take ~40 minutes start to finish, but results are worth it. This one is a keeper exactly as prepared this time and one to make again & again! Enjoy!

NaomiO's Review

2009-12-08T15:55:07-05:00 jmeleeS

I would say that this is a once a year meal. The flavor does not make up for the massive amount of prep work. I used dry spices and I would agree that the dish needs more spice. All in all itâs an okay meal. The chicken was very good and if you love root vegetables itâs worth giving it a try.

Braised Root Vegetables and Chicken Thighs

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jmeleeS's Review

NaomiO's Review

Braised Root Vegetables and Chicken Thighs

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Nutritional Information

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