So after the success of the roasted parsnips with onions when I saw this braised chicken with parsnips recipe from Whole Living magazine, I really wanted to try them.
{Delicious!}
Parsnips are a close family member to carrots, and they have several nutritional benefits like 3 grams of fiber and only 55 calories. They are a good source of vitamin C (17% of RDA), folate (11%), and manganese (11%) in 1/2 cup (source). They are a winter crop with a sweet but slightly nutty flavor (source).
{Parsnips look like albino carrots but have a delicate flavor}
{My grocery was out of leeks so I used onion instead}
{Searing chicken}
{Adding cider vinegar and dreid sage to the pot}
{Adding remaining ingredients}
{Lovely bed of rice}
Braised Chicken with Parsnips
Makes 4 servings
Ingredients
2 tablespoons olive oil
2 pounds skinless, bone-in chicken thighs
1 medium onion (or 2 leeks), sliced in semi-circles
1/2 cup apple cider vinegar
1 pound parsnips (or potatoes), peeled and diced
1 pint mushrooms, cleaned and diced
2 tablespoons dried sage (or 10 leaves fresh)
1 3/4 cup chicken broth
2 cups brown rice, cooked
- Preheat oven to 350.
- Heat oil in a large, oven-proof pot over medium-high heat. Season chicken with salt and pepper.
- Sear chicken on all sides until golden brown on all sides.
- Add apple cider vinegar, parsnips, mushrooms, sage, and broth to the pot.
- Cover pot and place in oven until parsnips are done, about 1 hour.
- Separate rice into 4 bowls, and serve braised chicken on top.
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