Braised Root Vegetables And Chicken Thighs

2 faves
More from this source
Cooking Light


Add a comment


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

You might also like

Crispy Lemony Chicken Roasted With Potatoes
The Family Dinner
Herb Roasted Chicken Thighs With Potatoes
Simply Recipes
Slow-Cooker Chicken Thighs
Southern Living Cooking School
Roasted Chicken Thighs With Carrots And Honey
Love and Olive Oil
Grilled Chicken With White Barbecue Sauce
The Bitten Word
Moroccan Braised Chicken With Carrots And Golde...
Whole Living
Porter-Braised Chicken Thighs With Root Vegetables
Slow Cooker Chicken With Sage And Stuffing
Whole Foods Market
Spicy Grilled Chicken Salad With Noodles
Chicken Thighs With Carrots And Potatoes
Southern Living