When the temps begin to hover near freezing, we hover around hearty dishes like this one! But don’t let it’s fancy French sounding name cause you to scroll on by. Crispy chicken thighs snuggle into a bed of tender, nutty parsnips with succulent onion and rosemary. Tying everything together is the luscious Chardonnay butter wine sauce. And if braising seems daunting, well it’s easier to do than say.
Braising is a technique used to tenderize a traditionally tough cut of meat. A protein, like chicken thighs in this case, is floured and browned in a combo of butter and EVOO, creating a crispy exterior. The thighs are replaced with slightly-sweet tasting parsnip batons (1/4-inch by 3-inch strips) and onion strips and sauteed for a time. The chicken returns to rest on the bed of veg, while crisp Chardonnay pours in. A slow stay over low heat in a covered pot moistens both the bird and breaks down the parsnips into fork-tender bites. Rosemary hangs out in this hot tub to give this robust meal an added citrusy-pine touch. What’s even better is the minimal amount of dishes to wash. One oven-safe pot is all you need!
One of our comfort food go-to’s, The Hubby has made this poultry-parsnip dish for seasons. A side salad with crusty bread can be served alongside as well. We hope it warms you up on these Mercury-dipping days. Enjoy!
PrintChardonnay Braised Chicken Thighs & Parsnips
Cozy up with crispy chicken thighs and tender parsnips in a luscious white wine sauce. And it’s a one-pan supper!
Ingredients
2 T. extra-virgin olive oil
2 T. unsalted butter
4–6 chicken thighs (about 1–1/2 pounds), bone-in and with skin on
Salt and black pepper
1/4 c. all-purpose flour
1/2 yellow or white onion, diced
3–4 parsnips, peeled and cut into 3-inch lengths by 1/2-inch wide batons
2 sprigs rosemary, about 3-inch long
1 cup Chardonnay or dry white wine
1–1/2 c. chicken stock or low-sodium broth
Instructions
Preheat oven to 425 degrees F. In a oven safe skillet over medium-high heat, melt butter and olive oil. Season both sides of the chicken thighs with salt and pepper. Put all-purpose flour in a gallon-sized zip-top bag. Place chicken thighs in and shake to coat. Remove from bag and place skin side down in the skillet. Cook chicken until browned on both sides, about 5-6 minutes. Remove to a plate.
Add onion, parsnips and rosemary to the skillet. Stir and cook for about 1 minute. Add the wine to the skillet and bring to a boil. Reduce to about half. Add the stock to the wine mixture, again bringing to a boil. Place the chicken thighs skin-up in the skillet. Put the skillet into the oven uncovered for 25-30 minutes or until chicken is cooked through.
Turn the broiler on. Broil the chicken for about 3 minutes or until skin is crispy. Remove skillet from oven and place on medium-high heat on the stove. Boil until the sauce is thickened, about 3 minutes. Serve chicken and parsnips with rice, if desired. Garnish with parsley.
IMNPB
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