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.
- Total Time:
- Servings: 4
Photography: Johnny Miller
Source: Whole Living, December 2012
- 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
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.
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.
Cover and transfer to oven. Braise until chicken and parsnips are very tender, about 50 minutes. Serve over rice.
When braising poultry, use darker, more fibrous bone-in cuts, such as legs and thighs, for better flavor.