Braised Root Vegetables and Chicken Thighs

Braised Root Vegetables and Chicken Thighs
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups (3/4-inch) cubed peeled turnip (about 1 pound)
  • 5 teaspoons olive oil, divided
  • 1 cup (1/4-inch-thick) slices parsnip
  • ½ teaspoon salt
  • 1 bay leaf
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried rubbed sage
  • 8 chicken thighs (about 2 pounds), skinned
  • + 8 more ingredients
    • 2 cups (3/4-inch) cubed peeled butternut squash
    • 1 garlic clove, minced
    • ¼ cup all-purpose flour
    • 2 cups (3/4-inch) cubed peeled rutabaga
    • ¼ teaspoon black pepper
    • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
    • 2 cups chopped onion
    • ½ cup fat-free, less-sodium chicken broth

Place flour in a shallow dish; dredge chicken in flour. 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. Heat 2 teaspoons oil in pan. Add onion; sauté 3 minutes. Add rutabaga, turnip, squas...

View full recipe at My Recipes

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