Braised Chicken Thighs with Autumn Vegetables

Ingredients

• 2 parsnips (about 6 oz.), peeled and cut into 1-inch lengths
• 1 Tbs. coarsely chopped flat-leaf parsley
• ½ tsp. chopped fresh thyme
• 3 bay leaves
• 5 cups homemade or low-salt chicken broth
• 1-¼ cups dry white wine
• 1 medium onion, chopped
• + 9 more ingredients
• • Kosher salt and freshly ground black pepper
  • 12 chicken thighs (bone in, skin on), excess skin and fat removed
  • 1 slice bacon, cut into ½-inch squares
  • 2 Tbs. unsalted butter
  • 1-½ Tbs. all-purpose flour
  • 12 pearl onions, peeled (optional)
  • 12 Brussels sprouts (about 8 oz.), trimmed
  • 3 medium carrots (about 8 oz.), peeled and cut into 1-inch lengths
  • 1 Tbs. tomato paste

In a large, heavy, flameproof casserole over medium heat, melt 1 Tbs. of the butter. Add the bacon and cook until light golden, about 10 minutes. Remove with a slotted spoon and set aside. Increase the heat to medium high and arrange the chicken thighs, skin side down, in a single layer with spa...

View full recipe at Fine Cooking