Braised Root Vegetables and Chicken Thighs

By devogirl

Winter is the peak season for rutabagas, turnips, and parsnips. Their strong flavors mellow with cooking.

4 servings (serving size: 2 thighs and 1 1/4 cups vegetable mixture)
Amount per serving
Calories: 355
Calories from fat: 29%
Fat: 11.3g
Saturated fat: 2.2g
Monounsaturated fat: 5.8g
Polyunsaturated fat: 2g
Protein: 30.2g
Carbohydrate: 34g
Fiber: 7.5g
Cholesterol: 107mg
Iron: 3.1mg
Sodium: 522mg
Calcium: 114mg

Ingredients

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

Preparation

Step 1

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, squash, parsnip, and garlic; sauté 3 minutes. Stir in broth and remaining ingredients; nestle chicken into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done. Uncover and simmer 3 minutes or until thick. Remove bay leaf.