One Pot Braised Chicken with Carrots, Potatoes, Parsnips and Fresh HerbsCourse: DinnerCuisine: AmericanDifficulty: Easy
I love this dish. It is easy and perfect as the nights become cooler and darker. It is easy to do and really doesn’t need a great deal of time. You can make it i day ahead then reheat it the following day and serve it. If you aren’t a fan of these study vegetables, you can always add or change to Brussels Sprouts, Cauliflower, Turnips or/and beets. The flavors in this are so good. I made it for my family and served it with cous cous and green beans which they all gobbled up and requested seconds. It was an easy clean up as they almost licked the pan clean.
3 bone in skin on chicken breasts or you can use thighs or legs
Kosher salt and black pepper
2 Tablespoons olive oil
4 Tablespoons salted butter
1 1/2 lbs new small potatoes, halved
3 lg carrots, peeled and sliced
2-3 parsnips, peeled and cut into 3/4 inch pieces
8 clover garlic, smashed and skin removed
1 cup white white or a light beer
3 Tablespoons Dijon mustard
2 Tablespoons wildflower honey
Handful of fresh Thyme and Sage, plus more for garnish
- Preheat oven to 400.Season chicken all over with salt and fresh pepper. In a large, Dutch oven over med high heat, warm olive oil. Add the chicken breasts skin side down and sear until golden about 6 minutes. Flip and cook for 2-3 minutes. Remove chicken to a plate.
- Reduce heat to med. Add the butter and once melted add the carrots, potatoes, parsnips, and garlic. Season with salt and pepper. Cook stirring occasionally for 8 minutes, until vegetables are just tender when priced with a fork.
- Add the wine or beer and cook string to scrape up any bits from the bottom of the pan, about 1 minute. Add the stock, mustard, and honey. Add the Thyme and sage as well as a sprinkle of salt and fresh ground pepper. Return chicken to pot and bring to a simmer. Cover pot and transfer to oven to cook for 15 minutes. Remove lid and cook until chicken is golden and potatoes are cooked through about 10-12 minutes.
- Remove chicken breasts and cut in half. Serve with sauce and vegetables from pan. Garnish with more Thyme and Sage and serve immediately.