Chicken with Squash, Turnips, and Mushrooms

In my last post I mentioned that we needed to exchange a cookbook Tim had given us for Christmas. Well I wasn't able to get what I wanted in the store so Patrick and I had to pick out the next best thing! We chose a cookbook entitled Weeknight Fresh + Fast. The cookbook is divided into 4 sections for each of the seasons. This will allow us to better utilize our fresh veggies from the CSA. Without further ado here's the first recipe we tried.

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,

1 comment:

  1. I love turnips. Glad you are using them.

    ReplyDelete