One-Pot Braised Chicken with Root Vegetables
This cozy dinner for two is easily assembled for a fall or winter weeknight meal. Although you can simply cut your parsnips into 3/4-inch (2-cm) lengths, our test kitchen cooks like to employ the roll cut (also known as oblique cut) technique, which creates attractive pieces with plenty of surface area, which promotes quick cooking. To do this, starting at the narrow end of the parsnip, make a diagonal cut holding your knife at a 45-degree angle. Rotate the parsnip a quarter turn, cut again at the same angle and repeat as needed.
Ingredients
- 2 whole bone-in chicken legs
- Kosher salt and freshly ground pepper
- 1 Tbs. olive oil or avocado oil
- 2 Tbs. unsalted butter
- 1/2 lb. (250 g) new potatoes, halved
- 1 parsnip, peeled and cut into 3/4-inch (2-mm) pieces
- 6 whole peeled garlic cloves
- 1/4 cup (2 fl. oz./60 ml) crisp white wine
- 2 Tbs. heavy cream
- 2 Tbs. Dijon mustard
- 1 Tbs. wildflower honey
- 4 fresh thyme sprigs, plus more for garnish
Directions
Preheat an oven to 400°F (200°C).
Season the chicken with salt and pepper. In a 2 1/2-quart (2.5-l) French oven or small Dutch oven over medium-high heat, warm the olive oil. Add the chicken, skin side down, to the pot and sear until golden brown on the bottom, about 5 minutes. Turn the chicken over and sear the second side for 1 minute. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add the butter, potatoes, parsnip and garlic to the pot. Season with a pinch each of salt and pepper. Cook, stirring occasionally, until golden, about 6 minutes.
Add the wine and cook, stirring to scrape up any browned bits on the bottom of the pot, for about 1 minute, then stir in 2/3 cup (3 fl. oz./80 ml) water, the cream, mustard and honey. Add the thyme, 1/2 tsp. salt and a few grinds of black pepper. Return the chicken to the pot and bring to a simmer. Cover, transfer to the oven and cook for 15 minutes. Remove the lid and continue cooking until the chicken is golden and the potatoes are cooked through, about 10 minutes. Garnish with more thyme sprigs and serve immediately. Serves 2.
Williams Sonoma Test Kitchen