Braised Root Vegetables and Roasted Chicken
Braised Root Vegetables and Chicken Thighs
(from CookingLight http://www.cookinglight.com )
1/4 C all-purpose flour
8 bone-in, skinned chicken thighs
5 t olive oil
2 C chopped onion
2 C cubed peeled rutabaga
2 C cubed peeled turnip
2 C cubed peeled butternut squash
1 C slices parsnip
1 minced garlic clove
1/2 C fat-free low-sodium chicken broth
1 t chopped fresh thyme
1 t chopped fresh sage
1/2 t salt
1/4 t black pepper
1 bay leaf
1. Place flower in shallow dish; dip chicken in flour
2. Heat 1 T oil in large pan over medium-high heat (I used my cast iron dutch oven). Add chicken – turning once to brown. Remove chicken & set aside
3. Heat remaining 2 t oil; add onion, rutabaga, turnip, squash, parsnip, and garlic. Saute for about 5 minutes. Stir in broth and next 5 ingredients. Add chicken on tip. Bring to a boil. Cover. Place in a 350′ oven for about 45 minutes.
Serve with a green salad (arugula is awesome) and sliced French bread.
Let me know how your dish turns out.