Braised Root Vegetables and Chicken Thighs
Winter is the peak season for rutabagas, turnips, and parsnips. Their strong flavors mellow with cooking.
Winter is the peak season for rutabagas, turnips, and parsnips. Their strong flavors mellow with cooking.
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!
Read MoreI 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.
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