Sometimes the simplest meals taste the most delicious, and this braised chicken and parsnips is no different. Even with minimal ingredients, this chicken comes out nice and tender each time I make it. The secret is in the apple cider vinegar. The acid of the vinegar breaks down the striations in the meat so that it falls apart more easily in your mouth. So good!
This is one of my favorite fall meals with parsnips and leeks. Now if you haven’t had parsnips before, be prepared to have a strong opinion. Most people either love them or hate them. They are similar to a carrot and can be sweet, but also have a more earthy, nutty flavor, which I happen to love. If you are a parsnip hater, or you are having a hard time finding this vegetable in your area, you could substitute with carrots. But my advice is to try it with the parsnips if you can.
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- Simmer on the stove
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- Move to the oven to finish braising
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- Dig in!
Braised Chicken and Parsnips
Ingredients
- 2 Tbsp olive oil
- 2 pounds bone-in chicken thighs or whole cut up chicken
- 2 leeks white and green parts thinly sliced
- 1/2 cup apple cider vinegar
- 4 medium sized parsnips cut into 1 inch pieces
- 10 fresh sage leaves or 1 tsp ground sage
- 2 cups chicken broth
- salt and pepper to season
Instructions
- Preheat the oven to 350°F.
- Season chicken generously with salt and pepper.
- Heat oil in a large ovenproof pot or skillet over medium-high heat until it shimmers.
- Cook the chicken until golden on all sides about 5 minutes. Remove from the pan 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.
Notes
