Chicken with Squash, Turnips, and Mushrooms
2 tbsp olive oil
1 1/4 lb skinless, boneless chicken thighs (we used 2 breasts)
large onion, finely chopped
1 tbsp fresh sage (we used thyme)
1 lb butternut squash, peeled and cut into 1/2-in pieces
2 bunches small turnips, cut into 1/2-in pieces
1 1/2 cups + 1 tbsp chicken broth
1/2 lb mushrooms, chopped (they said shiitake, we used cremini)
1 1/4 tsp flour
Brown chicken in large pan on high, about 1 1/2 minutes per side. Transfer to plate. Reduce heat to medium, add onion and sage, and saute until tender. Add squash, turnips, and 1 1/2 cups broth. Bring to a boil, then reduce heat, add chicken back, and cover and simmer until chicken is tender, about 25 minutes. Saute mushrooms until tender. Add mushrooms (and optionally turnip greens) to chicken. Mix flour with 1 tbsp chicken broth, and add to pan. Simmer until sauce thickens.
Simmering. |
Now eating, |
I love turnips. Glad you are using them.
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