Patsy’s Chicken and Root Vegetables

by | Jul 16, 2023 | Black Dog Belly Rub Recipes

 

Patsy's Chicken and Root Vegetables

This is a wonderful combination of root vegetables that pairs beautifully with lemon juice, chicken stock and Dijon mustard for a weekly go-to recipe.
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Ingredients Method Notes

Ingredients
  

  • 2 Split chicken breasts - bone-in - remove skin rinse in cold water, and pat dry
  • 4 Chicken thighs - bone-in - remove skin rinse in cold water, and pat dry
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 Rutabag - peeled and cut into 1" dice
  • 3 Carrots - peeled and cut into 1" rounds
  • 3 Parsnips - peeled and cut into1" rounds
  • 3 cloves Garlic - minced
  • 1 large Yellow onion - divided into 8 wedges
  • 1 tbsp Black Dog Belly Rub
  • 1/2 cup Dry sherry
  • 1 tbsp Dijon mustard
  • 2 cups chicken stock
  • 1 lemon - grate peel and put the juice aside
  • fresh parsley for garnish
  • Slices of warm, thick-cut pumpernickel bread for sopping up the juices

Method
 

  1. Melt butter and olive oil in a large skillet
  2. Place chicken bone-side up in the skillet, and brown, turn and brown the other side and remove the chicken, leaving the fat and juices in the skillet. Place chicken in a bowl
  3. Add onions and stir gently until browned
  4. Add minced garlic and stir for about 10 seconds
  5. Pour in the sherry and deglaze the pan making sure to release the brown bits from the bottom and sides of the skillet
  6. Move onions and garlic to the sides and add the chicken back into the skillet along with any juices in the bowl
  7. Add the rutabaga, carrots, and parsnips and scatter around the chicken and onions
  8. Mix 2 cups chicken stock, Dijon mustard, and lemon juice and pour over chicken and veggies
  9. Add the cover back to the skillet and simmer for about 20 minutes or until the chicken is cooked
  10. Arrange chicken and veggies on plates that can hold some of the broth. Pour a little stock from the pan over top.
  11. Garnish with grated lemon peel and parsley. Serve with slices of warm, thick-cut pumpernickel bread to sop up the juices

Notes

This is a wonderful dish, we make it a few times a month.