Braised Chicken Thighs With Autumn Vegetables

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
607
FAT
68%
CHOL
105%
SOD
27%

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Ingredients for 6 servings

3 medium carrots (about 8 oz.), peeled and cut into 1-inch lengths

1 slice bacon, cut into 1/2-inch squares

2 parsnips (about 6 oz.), peeled and cut into 1-inch lengths

1 Tbs. coarsely chopped flat-leaf parsley

1 medium onion, chopped

12 chicken thighs (bone in, skin on), excess skin and fat removed

1-1/2 Tbs. all-purpose flour

12 pearl onions, peeled (optional)

Kosher salt and freshly ground black pepper

1/2 tsp. chopped fresh thyme

5 cups homemade or low-salt chicken broth

3 bay leaves

1 Tbs. tomato paste

1-1/4 cups dry white wine

2 Tbs. unsalted butter

12 Brussels sprouts (about 8 oz.), trimmed

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