Braised Chicken with Root Vegetables by Williams Sonoma Taste

chicken, kosher salt and pepper, all purpose flour, olive oil, yellow onion, celery, garlic, tomato paste, thyme, chicken demi-glace, dry white wine, chicken broth, carrots, rutas, turnips, swiss chard

Category:

– 1 chicken, 3 1/2 to 4 lb. (1.75 to 2 kg), cut into 8 pieces
– Kosher salt and freshly ground pepper
– All-purpose flour for dusting
– 2 Tbs. olive oil
– 1 yellow onion, diced
– 2 celery stalks, diced
– 2 tsp.minced garlic
– 1 Tbs. tomato paste
– 1 tsp. chopped fresh thyme
– 1 Tbs. chicken demi-glace
– 1 cup (8 fl. oz./250 ml) dry white wine
– 1 cup (8 fl. oz./250 ml) chicken broth
– 2 carrots, peeled and cut into 2-inch (5-cm) pieces
– 2 small rutabagas, peeled and quartered
– 2 small turnips, peeled and quartered
– 1 bunch Swiss chard, stems removed, leaves cut into strips 1/2 inch (12 mm) wide

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