Photo: Lucy Schaeffer
Active Time:
25 Mins
Total Time:
45 Mins
Yield:
4

In this easy one-pot braise, you get the best possible combination: crisp-skinned chicken and a luscious wine sauce.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

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Ratings & Reviews

alen31's Review

alen31
January 19, 2014
We enjoyed this and will make again for an easy weeknight dinner. I over-cooked the chicken and it was still tasty swirled in the sauce. I think the extra steps of broiling and stove-top boiling to thicken the sauce were unnecessary.