Braised Chicken with Root Vegetables and Thyme
For 6
9 chicken legs, halved
1 onion, small diced
3 carrots, small diced
2 parsnips, small diced
2 rutabagas, small diced
2 sprigs of thyme or sage
1 cup white wine
6 cups chicken stock or water
Salt and pepper
Preheat oven to 350 degrees and season chicken with salt and pepper. Place a
large pan on the stove top and heat to medium high with a touch of olive oil.
Add chicken skin side down, adjust heat to medium and brown each side
about 5 minutes per side. Remove from pan and pour off excess chicken fat.
Place pan back on stove and cook onions on low heat for 10 minutes. Transfer
cooked onions, root vegetables, and thyme to a roasting pan with chicken on
top. (skin side up) Add white wine, chicken stock and season with salt and
pepper. Roast in oven for 1 hour or until chicken is falling off the bone and
skin is golden brown and crispy. Base with broth every 20 minutes or so.
For 6
9 chicken legs, halved
1 onion, small diced
3 carrots, small diced
2 parsnips, small diced
2 rutabagas, small diced
2 sprigs of thyme or sage
1 cup white wine
6 cups chicken stock or water
Salt and pepper
Preheat oven to 350 degrees and season chicken with salt and pepper. Place a
large pan on the stove top and heat to medium high with a touch of olive oil.
Add chicken skin side down, adjust heat to medium and brown each side
about 5 minutes per side. Remove from pan and pour off excess chicken fat.
Place pan back on stove and cook onions on low heat for 10 minutes. Transfer
cooked onions, root vegetables, and thyme to a roasting pan with chicken on
top. (skin side up) Add white wine, chicken stock and season with salt and
pepper. Roast in oven for 1 hour or until chicken is falling off the bone and
skin is golden brown and crispy. Base with broth every 20 minutes or so.
