Chicken with Squash, Turnips, and Shiitakes

I saw this recipe flipping through our Williams-Sonoma Fresh + Fast cookbook which has a focus on seasonal recipes. The book is divided into four sections and, you guessed it, they are the seasons (fall, winter, spring, and summer). I chose it because all the ingredients could be requested from the CSA. I enjoyed the dish but Patrick thought it was just okay. After a few months of butternut squash and turnips his palette is ready for some other interesting veggies. There's a lot of steps too so even though I enjoyed it, it's prep-intensive and I didn't enjoy that part!

2 Tbs. olive oil
1 1/4 lb. boneless, skinless chicken thighs (we used boneless, skinless breasts)
Coarse kosher salt and freshly ground pepper, to taste
1 large yellow onion, finely chopped
1 Tbs. minced fresh sage
1 butternut squash, about 1 lb., peeled, seeded and cut into 1/2-inch pieces
2 bunches small turnips, unpeeled, cut into 1/2-inch pieces, greens reserved (for the greens we substituted cabbage)
1 1/2 cups plus 1 Tbs. low-sodium chicken broth
1/2 lb. shiitake mushrooms, stemmed and cut into 1-inch pieces (we used a mixed mushroom variety pack)
1 1/4 tsp. all-purpose flour

   In a large, heavy fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Season the chicken with salt and pepper. Add the chicken to the pan and brown, turning once, about 1 1/2 minutes per side. Using tongs, transfer the chicken to a plate. Reduce the heat to medium, add the onion and sage to the pan and sauté until the onion is tender, about 5 minutes. Add the squash and turnips and stir to coat with the oil. Add the 1 1/2 cups broth and bring to a boil. Reduce the heat to medium-low, cover and simmer until the chicken is tender, about 25 minutes.
   Meanwhile, in a large nonstick fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the mushrooms, season with salt and pepper and sauté until tender, about 3 minutes. Remove from the heat. Chop the greens from 1 bunch of the turnips (reserve the remainder for another use).
   Add the mushrooms and chopped turnip greens to the pan with the chicken. Cover and simmer until the greens wilt, about 5 minutes. Put the flour in a small bowl, gradually add the 1 Tbs. broth and stir until smooth. Stir the flour mixture into the fry pan, cover and simmer until the sauce thickens, about 2 minutes. Adjust the seasonings with salt and pepper and serve immediately. Serves 4.

1 comment:

  1. Thanks for the tip about prep time. I do not like to do too much prep most of the time!