WEEKDAYS 1e|12c|p

Braised Chicken with Leeks & Turnips

Mario Batali
Servings: 6
1 to 2 hr

A chicken dish that is sure to warm your taste buds

  • Ingredients
  • step-by-step directions
Braised Chicken with Leeks & Turnips
  • 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
  • Season Chicken on both sides generously with Salt.
  • 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.
  • Add the Leeks, Turnips and Carrots to the pan and cook for 5 minutes, seasoning with Salt.
  • Toss in the Garlic and cook until fragrant. Deglaze with the Sherry, scraping up any brown bits. Add the Chicken Stock and Tarragon.
  • Simmer and cover. Cook for 1 hour over low until Chicken is tender and cooked through.
  • In a medium bowl, toss together the Lemon Zest, reserved Tarragon, and Parsley Leaves.
  • Garnish with Gremolata and to serve.
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