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Photo: Jacob Fox
Active Time:35 minsTotal Time:55 minsServings:8Jump to Nutrition Facts
Active Time:35 minsTotal Time:55 minsServings:8
Active Time:35 mins
Active Time:
35 mins
Total Time:55 mins
Total Time:
55 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsolive oil1 ½poundsboneless, skinless chicken thighs, trimmed and halved1teaspoonsalt, divided1teaspoonground pepper, divided6clovesgarlic, minced1shallot, thinly sliced1poundcarrots, peeled, halved lengthwise, and cut into 2-inch pieces (3 cups)1poundparsnips, peeled, quartered lengthwise, and cut into 2-inch pieces (3½ cups)1poundBrussels sprouts, trimmed and halved1teaspoonsmoked paprika½cupdry white wine1cuplow-sodium chicken broth, divided5sprigsfresh thyme or ½ tsp. dried
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsolive oil
1 ½poundsboneless, skinless chicken thighs, trimmed and halved
1teaspoonsalt, divided
1teaspoonground pepper, divided
6clovesgarlic, minced
1shallot, thinly sliced
1poundcarrots, peeled, halved lengthwise, and cut into 2-inch pieces (3 cups)
1poundparsnips, peeled, quartered lengthwise, and cut into 2-inch pieces (3½ cups)
1poundBrussels sprouts, trimmed and halved
1teaspoonsmoked paprika
½cupdry white wine
1cuplow-sodium chicken broth, divided
5sprigsfresh thyme or ½ tsp. dried
DirectionsPreheat oven to 450°F.Heat oil in a large ovenproof skillet, such as cast-iron, over medium-high heat. Pat chicken dry with paper towels. Sprinkle the chicken with ½ tsp. each salt and pepper. Cook until browned on both sides, about 5 minutes total. Transfer the chicken to a clean plate and set aside.Add garlic and shallot to the pan; cook, stirring often, until fragrant, about 1 minute. Add carrots, parsnips, Brussels sprouts, smoked paprika, and the remaining ½ tsp. each salt and pepper. Cook, stirring occasionally, until the vegetables are browned but still crisp, 6 to 8 minutes (add a little water, if necessary, to prevent scorching). Stir in wine, scraping the pan to loosen browned bits. Stir in broth. If using fresh thyme, tie the sprigs together with butcher’s twine or secure in a cheesecloth bag. Add the thyme bundle to the pot, gently pressing into the liquid (or sprinkle in the dried thyme).Transfer the pan to the oven. Bake for 10 minutes. Nestle the chicken into the vegetable mixture and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F and the vegetables are tender, about 10 minutes longer. Remove and discard the thyme sprigs, if using. Stir the vegetables before serving.TipCut the vegetables into pieces of about the same size to ensure even cooking. Look for small to medium parsnips—avoid purchasing large ones because they often have tough, woody cores.EquipmentButcher’s twine or cheeseclothTo make aheadRefrigerate for up to 3 days or freeze for up to 3 months.Originally appeared: EatingWell.com, January 2021
Directions
Preheat oven to 450°F.Heat oil in a large ovenproof skillet, such as cast-iron, over medium-high heat. Pat chicken dry with paper towels. Sprinkle the chicken with ½ tsp. each salt and pepper. Cook until browned on both sides, about 5 minutes total. Transfer the chicken to a clean plate and set aside.Add garlic and shallot to the pan; cook, stirring often, until fragrant, about 1 minute. Add carrots, parsnips, Brussels sprouts, smoked paprika, and the remaining ½ tsp. each salt and pepper. Cook, stirring occasionally, until the vegetables are browned but still crisp, 6 to 8 minutes (add a little water, if necessary, to prevent scorching). Stir in wine, scraping the pan to loosen browned bits. Stir in broth. If using fresh thyme, tie the sprigs together with butcher’s twine or secure in a cheesecloth bag. Add the thyme bundle to the pot, gently pressing into the liquid (or sprinkle in the dried thyme).Transfer the pan to the oven. Bake for 10 minutes. Nestle the chicken into the vegetable mixture and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F and the vegetables are tender, about 10 minutes longer. Remove and discard the thyme sprigs, if using. Stir the vegetables before serving.TipCut the vegetables into pieces of about the same size to ensure even cooking. Look for small to medium parsnips—avoid purchasing large ones because they often have tough, woody cores.EquipmentButcher’s twine or cheeseclothTo make aheadRefrigerate for up to 3 days or freeze for up to 3 months.
Preheat oven to 450°F.
Heat oil in a large ovenproof skillet, such as cast-iron, over medium-high heat. Pat chicken dry with paper towels. Sprinkle the chicken with ½ tsp. each salt and pepper. Cook until browned on both sides, about 5 minutes total. Transfer the chicken to a clean plate and set aside.
Add garlic and shallot to the pan; cook, stirring often, until fragrant, about 1 minute. Add carrots, parsnips, Brussels sprouts, smoked paprika, and the remaining ½ tsp. each salt and pepper. Cook, stirring occasionally, until the vegetables are browned but still crisp, 6 to 8 minutes (add a little water, if necessary, to prevent scorching). Stir in wine, scraping the pan to loosen browned bits. Stir in broth. If using fresh thyme, tie the sprigs together with butcher’s twine or secure in a cheesecloth bag. Add the thyme bundle to the pot, gently pressing into the liquid (or sprinkle in the dried thyme).
Transfer the pan to the oven. Bake for 10 minutes. Nestle the chicken into the vegetable mixture and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F and the vegetables are tender, about 10 minutes longer. Remove and discard the thyme sprigs, if using. Stir the vegetables before serving.
Tip
Cut the vegetables into pieces of about the same size to ensure even cooking. Look for small to medium parsnips—avoid purchasing large ones because they often have tough, woody cores.
Equipment
Butcher’s twine or cheesecloth
To make ahead
Refrigerate for up to 3 days or freeze for up to 3 months.
Originally appeared: EatingWell.com, January 2021
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Nutrition Facts(per serving)261Calories10gFat22gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
