Tuesday, September 18, 2012

Chicken with Parsnips, Shallots and Baby Potatoes

For dinner tonight, I made this chicken recipe from the October issue of "Food & Wine" and It was an absolute hit!. It was so delicious that kids asked for seconds. I made slight changes to the original recipe. I recommend having some baguette slices for the most wonderful leftover juice.

Recipe adapted from
"Food & Wine" October 2012 issue


2 tablespoons butter
2 tablespoons olive oil
8 chicken thighs with skin
1/4 cup flour
5 shallots, peeled and quartered
3 Parsnips, peeled and cut into 1/2 inch batons
1 1/2 cup baby potatoes
Few rosemary sprigs
1 cup dry white wine
1 cup vegetable broth

Preheat oven to 400 degrees.
Wash chicken and pat dry with paper towel and season with salt and pepper.
In large oven proof pan (I used my beloved Le Creuset), melt butter in the oil.
Dust chicken with flour on both sides.
Add chicken to pan with skin side down.
Cook over high heat turning once, until browned - about 3 minutes on each side.
Transfer chicken to a plate.
In the same pan, add shallots, parsnips, potatoes and rosemary.
Cook over medium heat for 5 minutes.
Add wine and cook further until liquid has reduced by half - 3 minutes.
Add broth and bring to a boil.
Add chicken to the pan, skin side up.
Transfer the pan (covered) to the oven and cook for about 40 minutes.
Cook 20 minutes longer uncovered.

1 comment:

  1. I love the look of those little potatoes. Great dish!


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