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!