Braised Chicken and Parsnips
Tender chicken and earthy parsnips mixed with leeks and savory sauce.
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
Be very careful when removing the pan from the oven because the handle will be scorching hot!