8 chicken thighs and/or drumsticks (I used both)
salt
pepper
1 tablespoon olive oil
1/2 tablespoon unsalted butter
1 1/2 pounds of roots vegetables, cut into 3/4 inch cubes (I used one small celery root, 1 carrot, and 1 parsnip)
10 garlic cloves, peeled
1 1/4 cups chicken or vegetable broth
1 tablespoon fresh herbs, chopped (I used thyme, rosemary and oregano from my herb garden)
Serves 4.
Pat chicken dry and season liberally with salt and pepper. Heat oil in a large dutch oven over medium-high heat. Brown chicken on each side for 3-4 minutes. (You will probably need to do this in two batches so each piece browns evenly).
Pour out all but about a tablespoon of oil and then add butter. Add root vegetables and stir frequently for 3 minutes. Add garlic and stir an additional 2 minutes. Add broth, bring to a boil and scrape up all of the yummy brown bits (called fonds), for about a minute.
Add chicken back to pan skin (a.k.a. “pretty”) side up, reduce to a simmer and cover. Cook for about 20-25 minutes, or until chicken is cooked. The thickest part of the chicken should reach 170 degrees.
Serve this along with brown rice, rice noodles, or your favorite starch.
{ 1 comment }
What a great resource!
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