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Braised Chicken and Parsnips Recipe

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This recipe for Braised Chicken and Parsnips, by , is from The Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris Guccione

Category:
Category:

Ingredients:  
Ingredients:  
2 T Vegetable Oil
2 lb Skinless bone-in chicken thighs
Coarse salt and freshly ground black pepper
2 Leeks, white and pale green parts thinly sliced (2 cups)
1/2 C Apple Cider Vinegar
1 lb Parsnips - peeled and cut into 1" pieces
10 fresh sage leaves
1 3/4C low sodium chicken stock
2 C Cooked brown rice for serving.

Directions:
Directions:
Heat oven to 350.

Heat oil in a large ovenproof pot over medium-high heat. Season chicken generously with salt and pepper. Cook until golden on all sides, about 5 minutes, and set aside.

Reduce heat to medium and cook leeks until tender, about 4 minutes. Add vinegar and scrape up brown bits with a wooden spoon. add parsnips, sage, stock and seared chicken and its juices and bring to a boil.

Cover and transfer to oven. Braise until chicken abd parsnips are very tender, about 50 minutes. Serve over rice.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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