Braised Root Vegetables and Roasted Chicken


Healthy wrestler’s food!

Braised Root Vegetables and Chicken Thighs

(from CookingLight )

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.