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.


  • 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


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


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