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Braised Chicken and Parsnips

Braising results in meat that's unbelievably moist and succulent. Aromatic sage and leeks combine forces to build the deep, just-right-for-winter flavor.

  • prep: 5 mins
    total time: 1 hour
  • servings: 4
Photography: Johnny Miller




  • 2 Tbsp vegetable oil
  • 2 lb skinless bone-in chicken thighs
  • Coarse salt and freshly ground black pepper
  • 2 leeks, white and pale green parts thinly sliced (2 cups)
  • 1/2 cup apple cider vinegar
  • 1 lb parsnips, peeled and cut into 1-inch pieces
  • 10 fresh sage leaves
  • 1 3/4 cups low-sodium chicken stock
  • 2 cups cooked brown rice, for serving

Cook's Note

Tough Luck
When braising poultry, use darker, more fibrous bone-in cuts, such as legs and thighs, for better flavor.


  1. Step 1

    Heat oven to 350 degrees. Heat oil in a large ovenproof pot over medium-high heat. Season chicken generously with salt and pepper. Cook until golden on all sides, about 5 minutes, and set aside.

  2. Step 2

    Reduce heat to medium and cook leeks until tender, about 4 minutes. Add vinegar and scrape up brown bits with a wooden spoon. Add parsnips, sage, stock, and seared chicken and its juices and bring to a boil.

  3. Step 3

    Cover and transfer to oven. Braise until chicken and parsnips are very tender, about 50 minutes. Serve over rice.

Whole Living, December 2012



Reviews (1)

  • 21 Apr, 2013

    Excellent! Nice and savory-tart. I will definitely be making this again.