Chardonnay Braised Chicken Thighs with Parsnips

Hello dear friends! I am happy to report that we survived our airplane trip perfectly fine. There were no hiccups and everything went smoothly! Its wonderful to be at home with our family and friends, even if it is for just a few short days. Hopefully today (if the weather holds out) we will be going to the zoo!
This was a simple and delicious meal. Ever since I discovered parsnips I have been a huge fan of them, and this is a perfect use for them! The chicken is crispy and moist, and very flavorful. The parsnips were perfectly cooked and delicious. I might have eaten more than my fair share of them!

Chardonnay Braised Chicken Thighs with Parsnips (Food and Wine, Oct. 2012)

2 TBSP butter
2 TBSP olive oi
8 chicken thighs (about 2 3/4 pounds)
1/4 cup flour
4 small shallots, peeled and sliced
1 pound parsnips, peeled and cut into 3×1/2″ batons
1 sprig rosemary
1 cup Chardonnay
1 1/2 cups chicken broth
chopped flat-leaf parsley for garnish

Preheat the oven to 425F.
In a large deep ovenproof skillet, melt the butter and oil.
Season the chicken with salt and pepper.
Dredge the chicken in flour and shake off the excess.
Add the chicken to the skillet skin side down and cook over high heat, turning once, until browned, about 6 minutes.
Transfer to a plate and keep warm.

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 into the skillet, tucking it in between the parsnips.
Transfer the skillet to the oven and braise the chicken, uncovered, for 25 minutes, or until cooked through.

Turn the broiler on.
Broil the chicken for 3 minutes, until the skin is crisp.
Return the skillet to the stove-top and turn on high heat, and boil the sauce until thickened, about 3 minutes.
Discard the rosemary sprig.
Garnish with parsley and Enjoy!

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  • Reply
    October 19, 2012 at 12:12 PM

    Hi I'm Heather! Please email me when you get a chance, I have a question about your blog! LifesABanquet1(at)gmail.com

  • Reply
    Nazneen Hamilton
    October 19, 2012 at 3:59 PM

    I made some parsnips too! I roasted mine alongside some chicken. Your dish looks very tasty and I bet the parsnips all sweet and mellow. We eat alot of parsnips in England but it's hard to even find them here in the US. I got lucky and found a few, but they weren't as tender as I would've liked.
    Chicken look great too!

  • Reply
    October 20, 2012 at 3:32 AM

    I love parsnips..and if you close your eyes and take a bite – much to the chagrin of some seriously snooty palates out there..they do taste pretty close to carrots, albeit sweeter and sharper. I had an argument about it with one of those snooty palates lol Love this preparation of chicken thighs with the chardonnay and parsnips. I will be sure to try it once in the twice a month I actually cook/bake lately!!

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