WEEKDAYS 1e|12c|p

Braised Chicken with Leeks & Turnips

557 Braised Chicken with Leeks and Turnips
A chicken dish that is sure to warm your taste buds
skill level
Easy
time
60-120min
servings
6
cost
$
Contributed by :
A chicken dish that is sure to warm your taste buds
share
ingredients
  • Extra-Virgin Olive Oil
  • 1 Chicken (cut into 8 pieces)
  • Salt
  • Freshly Cracked Black Pepper
  • 1 Leek (thinly sliced and rinsed thoroughly)
  • 2-3 medium Turnips (washed and cut into 1/2" pieces)
  • 2 Carrots (cut into 1/2" pieces)
  • 3 Garlic Cloves (smashed)
  • 1 cup Sherry Wine
  • 2 sprigs Tarragon (plus 1/4 cup leaves for Gremolata)
  • 2 cups Chicken Stock
  • Zest of 1 Lemon
  • 1/4 cup Fresh Parsley Leaves
watch this recipe
×
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 Chicken (cut into 8 pieces)
    Salt
    Freshly Cracked Black Pepper
    Season Chicken on both sides generously with Salt.
  • 2
    Extra-Virgin Olive Oil
    seasoned Chicken
    In a Dutch oven, heat a few tablespoons of Olive Oil over medium-high. Place the Chicken into the pan skin side down and cook until golden brown, about 3 minutes. Then flip and cook until browned on the second side. Remove to a plate.
  • 3
    1 Leek (thinly sliced and rinsed thoroughly)
    2-3 medium Turnips (washed and cut into 1/2" pieces)
    2 Carrots (cut into 1/2" pieces)
    Salt
    Add the Leeks, Turnips and Carrots to the pan and cook for 5 minutes, seasoning with Salt.
  • 4
    3 Garlic Cloves (smashed)
    1 cup Sherry Wine
    2 sprigs Tarragon (plus 1/4 cup leaves for Gremolata)
    2 cups Chicken Stock
    Toss in the Garlic and cook until fragrant. Deglaze with the Sherry, scraping up any brown bits. Add the Chicken Stock and Tarragon.
  • 5
    Simmer and cover. Cook for 1 hour over low until Chicken is tender and cooked through.
  • 6
    Zest of 1 Lemon
    1/4 cup Fresh Parsley Leaves
    1/4 cup Tarragon  leaves
    In a medium bowl, toss together the Lemon Zest, reserved Tarragon, and Parsley Leaves.
  • 7
    Garnish with Gremolata and to serve.

    Helpful Tips:
    1. Make sure the braising liquid comes up to the middle of the chicken. 
 
Comments

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

similar recipes