Last week there was a particularly cold and blustery day so I was craving something warming, and on the cheap side. I settled on braised chicken thighs. I spent $8 at the grocery and it fed me and Jamie dinner and lunch the next day. The white wine broth has a great flavor and the turnips get really soft and sweet. Great quick version of a braise (the whole thing takes about 45 minutes).
Ingredients:
5 chicken thighs
1 large yellow onion, roughly chopped
5 gloves of garlic, crushed
3 carrots, peeled and cut into 1" pieces
2 turnips, peeled and cut into 1" pieces
1 sprig thyme
1 sprig rosemary
A bunch of baby red potatoes (I used 9)
1 cup white wine
1 cup chicken broth
Olive oil and butter
Salt and pepper
Snow peas, cut in half
Directions:
Preheat the oven to 350. Melt a little olive oil and butter in the bottom of a heavy pot. Season the chicken with salt and pepper. Brown the chicken in batches until each side has a nice sear.
Put the chicken aside. Add the onions and garlic and stir until slightly softened, then add remaining vegetables and toss to coat.
Add the chicken on top then pour in the wine and broth.
Bring to a boil and season with salt and pepper. Cover the pot and place it in the oven for 20 minutes.
If the sauce is too thin, remove the chicken and vegetables and bring it to a boil and simmer until it thickens up.
Season to taste with salt and pepper and add snow peas along with chicken and other vegetables and let it warm through, about 2-3 minutes.
Serve and enjoy! Be sure to mash up the potatoes a little with your fork to soak up the sauce.
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