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: ¼ 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; ½ cup fat-free, less-sodium chicken broth; 1 teaspoon chopped fresh or 1/4 dried thyme; 1 teaspoon chopped fresh or 1/4 dried rubbed sage; ½ teaspoon salt; ¼ teaspoon black pepper; 1 bay leaf

2 Ratings
2 Reviews

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

Recipe by Cooking Light January 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary test

Yield:

4 servings (serving size: 2 thighs and 1 1/4 cups vegetable mixture)

Nutrition Info

Directions

Step 1
Place flour in a shallow dish; dredge chicken in flour.

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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.

Nutrition Facts

Per Serving:

355 calories; calories from fat 29%; fat 11.3g; saturated fat 2.2g; mono fat 5.8g; poly fat 2g; protein 30.2g; carbohydrates 34g; fiber 7.5g; cholesterol 107mg; iron 3.1mg; sodium 522mg; calcium 114mg.

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jmeleeS

09/26/2011

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

12/08/2009

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.

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Braised Root Vegetables and Chicken Thighs

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Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Braised Root Vegetables and Chicken Thighs

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Braised Root Vegetables and Chicken Thighs

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Braised Root Vegetables and Chicken Thighs