Braised Chicken Thighs With Autumn Vegetables

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Details

16 Ingredients

• 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