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