Braised Root Vegetables And Chicken Thighs

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Ingredients

1/4 cup all-purpose flour

8 chicken thighs (about 2 pounds), skinned

5 teaspoons olive oil, divided

2 cups chopped onion

2 cups (3/4-inch) cubed peeled rutabaga

2 cups (3/4-inch) cubed peeled turnip (about 1 pound)

2 cups (3/4-inch) cubed peeled butternut squash

1 cup (1/4-inch-thick) slices parsnip

1 garlic clove, minced

1/2 cup fat-free, less-sodium chicken broth

1 teaspoon chopped fresh or 1/4 teaspoon dried thyme

1 teaspoon chopped fresh or 1/4 teaspoon dried rubbed sage

1/2 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

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