Chardonnay-Braised Chicken Thighs With Parsnips Recipe

Name: Chardonnay-Braised Chicken Thighs With Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoon unsalted butter; 2 tablespoon extra-virgin olive oil; 8 medium chicken thighs (about 2 3/4 pounds); 1 pinch salt; 1 freshly ground black pepper; 1/4 cup all-purpose flour; 4 small shallots, peeled and quartered; 1 pound Parsnips, peeled and cut into 3-by-1/2-inch batons; 1 sprig rosemary sprig (about 6 inches); 1 cup California Chardonnay or other dry white wine; 1 1/2 cup low-sodium chicken broth; 1 chopped flat-leaf parsley, for garnish

Servings: persons

2 tablespoon unsalted butter
2 tablespoon extra-virgin olive oil
8 medium chicken thighs (about 2 3/4 pounds)
1 pinch salt
1 freshly ground black pepper
1/4 cup all-purpose flour
4 small shallots, peeled and quartered
1 pound Parsnips, peeled and cut into 3-by-1/2-inch batons
1 sprig rosemary sprig (about 6 inches)
1 cup California Chardonnay or other dry white wine
1 1/2 cup low-sodium chicken broth
1 chopped flat-leaf parsley, for garnish

1
preheat the oven to 425. In a large, deep ovenproof skillet, melt the butter in the oil. Season the chicken with salt and pepper and dust with the flour, tapping off the excess. Add the chicken to the skillet skin side down and cook over high heat, turning once, until browned, 6 minutes. Transfer to a plate.
2
Add the shallots, parsnips and rosemary to the skillet and cook, stirring for 1 minute. Add the wine and boil until reduced by half, about 3 minutes. Add the broth and bring to a boil. Nestle the chicken skin side up in the skillet, tucking it between the parsnips. Transfer the skillet to the middle rack of the oven and braise the chicken uncovered for about 25 minutes, until cooked through.
3
turn the broiler on. Broil the chicken for 3 minutes, until the skin is crisp. Return the skillet to high heat and boil until the sauce is thickened, 3 minutes. Discard the rosemary sprig. Transfer the chicken and vegetables to bowls, garnish with parsley; serve.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoon unsalted butter, 2 tablespoon extra-virgin olive oil, 8 medium chicken thighs (about 2 3/4 pounds), 1 pinch salt, and more.

Yes, Chardonnay-Braised Chicken Thighs With Parsnips falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chardonnay-Braised Chicken Thighs With Parsnips

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