For a non smoked meal this was quick easy and very tasty! I couldn't find parsnips so I used beets and yellow squash instead. Also I used a bulb of garlic and probably a cup of wine.
This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients
2 tablespoons olive oil
1 1/4 pounds skinless, boneless chicken thighs
salt to taste
freshly ground black pepper
1/2 cup white wine
1 large yellow onion, sliced
1 stalk celery, finely chopped
3 cloves garlic, minced
2 carrots, peeled and sliced
2 parsnips, peeled and sliced into rounds
1 bay leaf
2 cups chopped, canned Italian tomatoes with their juice
Cooking Instructions
1. Heat the olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides. As the chicken pieces finish browning, transfer them to a plate and set aside.
2. Add the wine, letting it boil rapidly for a minute and then stir with a wooden spoon to remove any browned bits that may be stuck to the pan.
3. Turn the heat to medium and add the onion and celery. Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes. Add the garlic and cook for 2 more minutes.
4. Return the chicken to the skillet and add the carrots, parsnips, bay leaf and canned tomatoes with juice. Adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet. Cook until the chicken is completely tender, about 25 minutes. Taste the cooking liquid and adjust the salt and pepper.
5. Serve the chicken and vegetables in warm bowls.
Nutrition Facts
Serving Size 1 bowl with chicken and vegetables
Calories 373
Total Fat 13 g
Saturated Fat 2 g
Protein 32 g
Total Carbohydrate 28 g
Dietary Fiber 6 g
Sodium 544 mg
Percent Calories from Fat 30%
Percent Calories from Protein 34%
Percent Calories from Carbohydrate 30%
This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients
2 tablespoons olive oil
1 1/4 pounds skinless, boneless chicken thighs
salt to taste
freshly ground black pepper
1/2 cup white wine
1 large yellow onion, sliced
1 stalk celery, finely chopped
3 cloves garlic, minced
2 carrots, peeled and sliced
2 parsnips, peeled and sliced into rounds
1 bay leaf
2 cups chopped, canned Italian tomatoes with their juice
Cooking Instructions
1. Heat the olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides. As the chicken pieces finish browning, transfer them to a plate and set aside.
2. Add the wine, letting it boil rapidly for a minute and then stir with a wooden spoon to remove any browned bits that may be stuck to the pan.
3. Turn the heat to medium and add the onion and celery. Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes. Add the garlic and cook for 2 more minutes.
4. Return the chicken to the skillet and add the carrots, parsnips, bay leaf and canned tomatoes with juice. Adjust the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet. Cook until the chicken is completely tender, about 25 minutes. Taste the cooking liquid and adjust the salt and pepper.
5. Serve the chicken and vegetables in warm bowls.
Nutrition Facts
Serving Size 1 bowl with chicken and vegetables
Calories 373
Total Fat 13 g
Saturated Fat 2 g
Protein 32 g
Total Carbohydrate 28 g
Dietary Fiber 6 g
Sodium 544 mg
Percent Calories from Fat 30%
Percent Calories from Protein 34%
Percent Calories from Carbohydrate 30%
