Braised Root Vegetables and Chicken Thighs

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!

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 it’s an okay meal. The chicken was very good and if you love root vegetables it’s worth giving it a try.