Winner, Winner Chicken Dinner!

Good Tuesday Evening to you gals. I hope everyone had a great Thanksgiving and would like to see some Posts of what you gals cooked this year. As for this sister, I didn't cook a thing! Surprised? I am! We ended up at the Cousins which was only half the family because everyone was sick - sorry for them, more food for us. By Saturday, I was feeling a little guilt (about not cooking) so made Grown-Up Mac and Cheese with Goat Cheese and Roast Chicken, Sunday was Beef Fajita Night, Last night was a big ol salad, but tonight was the Winner, Winner Chicken Dinner.

Chardonnay Braised Chicken Thighs with Parsnips

Thanks again to Food and Wine

The Parsnips cooking in the Wine Smelled Awesome

1. 2 tablespoons unsalted butter
2. 2 tablespoons olive oil
3. 8 med chicken thighs I used 6
4. Salt & Pepper
5. 1/4 cup all-purpose flour
6. 4 small shallots, peeled and quartered
7. 1 pound parsnips, peeled and cut into 3-by- 1/2-inch batons
8. 1 rosemary sprig 
9. 1 cup Chardonnay or other dry white wine
10. 1 1/2 cups low-sodium chicken broth I used Chicken Stock
11. 
    

1. Preheat the oven to 425°. In a large, deep ovenproof skillet, melt the butter in the oil. Season the chicken with salt and pepper and dust with the flour, tapping off the excess. Add the chicken to the skillet skin side down and cook over high heat, turning once, until browned, 6 minutes. Transfer to a plate.
2. Add the shallots, parsnips and rosemary to the skillet and cook, stirring, for 1 minute. Add the wine and boil until reduced by half, about 3 minutes. Add the broth and bring to a boil. Nestle the chicken skin side up in the skillet, tucking it between the parsnips. Transfer the skillet to the middle rack of the oven and braise the chicken uncovered for about 25 minutes, until cooked through.
3. Turn the broiler on. Broil the chicken for 3 minutes, until the skin is crisp. Return the skillet to high heat and boil until the sauce is thickened, 3 minutes. Discard the rosemary sprig. Transfer the chicken and vegetables to bowls garnish with Rosemary or Parsley.