The lowly turnip. It’s one of those fall root vegetables that doesn’t get much limelight. While sweet potatoes, carrots & even beets make it onto the table, turnips are often overlooked. This is most unfortunate because turnips are fabulous! They’re a member of the healthful cruciferous family & are packed full of nutrition benefits – low in carbs, high in fiber & tons of Vit C & Folate. And then there are those even more awesome greens!! Eat those & you’ll load up on Vit A, Vit K & Calcium. Try this Braised Chicken Thighs with Turnips recipe for an easy, fast way to get started on your turnip adventures!
Makes 4 servings
Ingredients
- 2 T unsalted butter
- 2 T olive oil
- 8 skin-on chicken thighs (about 2-3/4 lbs)
- salt & pepper
- 1/4 c flour
- 4 shallots, peeled & quartered
- 1 lb parsnips, peeled & cut into 3 x 1/2″ batons
- 1 rosemary sprig (6″ long)
- 1 c dry white wine
- 1-1/2 c chicken broth
- parsley, chopped for garnish
Preheat oven to 425° deg. In a large, deep ovenproof skillet, melt butter in the olive oil. Season chicken with salt & pepper & dust with flour, tapping off the excess. Add chicken to the skillet skin side down & cook over high heat, turning once, until browned, about 06 min. Transfer to a plate.
Add the shallots, turnips & rosemary to the skillet & cook, stirring, for about 01 min. Add wine & boil until reduced by half, about 03 min. Add chicken broth & bring to a boil. Nestle chicken skin side up in the skillet, tucking it between the turnips. Transfer skillet to the middle rack of oven & braise uncovered until cooked through, about 25 min.
Place skillet back on stove over high heat & boil until the sauce is thickened, about 03 min. Discard rosemary sprig. Transfer chicken & vegetables to bowls & garnish with parsley. Enjoy!
Recipe Adapted from & Photo Cred: Chardonnay-Braised Chicken Thighs with Parsnips Recipe – Grace Parisi
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