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Braised Chicken Thighs with Autumn Vegetables


Serves six.

Serve this hearty stew in a bowl to best enjoy the sauce.

  • 2 Tbs. unsalted butter
  • 1 slice bacon, cut into 1/2-inch squares
  • 12 chicken thighs (bone in, skin on), excess skin and fat removed
  • Kosher salt and freshly ground black pepper
  • 1 medium onion, chopped
  • 1-1/4 cups dry white wine
  • 5 cups homemade or low-salt chicken broth
  • 1 Tbs. tomato paste
  • 3 bay leaves
  • 1/2 tsp. chopped fresh thyme
  • 2 parsnips (about 6 oz.), peeled and cut into 1-inch lengths
  • 3 medium carrots (about 8 oz.), peeled and cut into 1-inch lengths
  • 12 Brussels sprouts (about 8 oz.), trimmed
  • 12 pearl onions, peeled (optional)
  • 1-1/2 Tbs. all-purpose flour
  • 1 Tbs. coarsely chopped flat-leaf parsley

In a large, heavy, flameproof casserole over medium heat, melt 1 Tbs. of the butter. Add the bacon and cook until light golden, about 10 minutes. Remove with a slotted spoon and set aside.

Increase the heat to medium high and arrange the chicken thighs, skin side down, in a single layer with space between them. (You may have to do this in two batches.) Season with salt and pepper and cook until light golden, about 5 minutes per side. Remove the chicken and pour off all but 1 Tbs. of the fat from the pan. Turn the heat to medium, add the chopped onion, and cook until soft, about 5 minutes.

Increase the heat to medium high. Return the chicken and bacon to the pan. Add the wine, broth, tomato paste, bay leaves, and thyme. Bring to a boil, reduce the heat to low, cover, and simmer until the chicken is cooked through, about 15 minutes.

Remove the chicken from the pan, cover with foil, and set aside. Add the parsnips, carrots, Brussels sprouts, and pearl onions (if using), to the stock. Cover and cook until the vegetables are tender, 10 to 15 minutes. With a slotted spoon, remove the vegetables from the pan. Turn the heat to high and reduce the broth until 2-1/2 to 3 cups remain, about 15 minutes.

In a small bowl, mash together the flour and the remaining 1 Tbs. butter with a fork to make a paste. Bring the liquid to a boil. Whisk the flour and butter paste into the broth, simmering until the liquid thickens slightly and coats a spoon, 2 to 3 minutes.

To serve, heat the sauce over medium-high heat until it’s just simmering. Add the chicken and the vegetables and heat thoroughly for a few minutes. Serve the chicken and vegetables with plenty of the sauce and garnish with the parsley.

nutrition information (per serving):
Calories (kcal): 480, Fat (kcal): 28, Fat Calories (g): 250, Saturated Fat (g): 9, Protein (g): 37, Monounsaturated Fat (g): 11, Carbohydrates (mg): 17, Polyunsaturated Fat (mg): 5, Sodium (g): 790, Cholesterol (g): 130, Fiber (g): 5,

Photo: Scott Phillips

I substituted 5 boneless skinless thighs browned in grape seed oil to cut down on the fat, cut the stock and wine in half but left the vegetable portions the same. It was outstanding, will make it again and again.

This was really good. I roasted the veggies instead of boiling and served over roasted smashed potatoes per the previous reviewers' suggestions. This is a great fall dish.

Yum! This one will become a regular part of my cold weather repertoire. Easy enough for everyday, good (and pretty) enough for company. Perfect fall comfort food. The bacon and butter are worth the splurge -- amazing how even these small amounts can enrich a dish. I used homemade chicken stock and because I like the way roasting caramelizes root veggies, instead of boiling them in the sauce, I tossed them in a little olive oil (I also added some butternut squash) and roasted till browned, then added to the reduced sauce and cooked for 5 mins or so. The other change I made was to braise the chicken for 45 minutes, rather than the 15 minutes called for, which seemed a little short.

Yummy! I have added turnip/ rutabaga to the vegetable mix and have omitted pearl onions. Also, I usually run out of time and don't have a chance to thicken sauce -- no great loss. A big hit with my family.

Family favourite!

Excellent autumn dish! Loved all the veggies. It does take some time to cook, though. Served it with the smashed roasted potatoes. A keeper! -Melanie

127703ContentMarcus Samuelsson/moveablefeast/authors/samuelsson-marcus/ Marcus Samuelsson Marcus Samuelsson (Select) us Marcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduatedMarcus SamuelssonMarcus Samuelsson(Select)usMarcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduated from the Culinary Institute in Gothenburg, Sweden, and apprenticed in Switzerland, Austria, and France) turned an entire city on to gravlax and herring, giving Swedish cuisine a modern, luxurious turn, and receiving three stars from the New York Times in the process. In 1999, he was James Beard’s “Rising Star Chef,” and in 2003 the “Best Chef,” New York City.The awards just kept on coming, as Samuelsson branched out with Japanese restaurant Riingo. He received consecutive four-star ratings in Forbes’ annual All-Star Eateries feature, was named one of the 40 under 40 by Crain’s, and was hailed one of The Great Chefs of America by the Culinary Institute of America. And in 2009 he planned and executed the Obama administration’s first state dinner for the first family, Prime Minister Singh of India, and 400 of their guests. He has been a UNICEF ambassador since 2000, focusing his advocacy on water and sanitation issues, specifically the Tap Project.Samuelsson took uptown Manhattan by storm with his Red Rooster Harlem, a spirited neighborhood place where the menu has his renowned Swedish meatballs (with lingonberries, of course) alongside fish and grits, and jerk chicken with yucca. Downstairs, sister venue Ginny’s Supper Club brings live jazz, cocktails, and Samuelsson’s food together until the wee hours. And now he’s brought his blend of cooking and culture to Lincoln Center, with American Table Café and Bar at Alice Tully Hall, and his casual burger joints, Marc Burger to Costa Mesa, California, and Chicago. Back in his native Sweden, Samuelsson has launched American Table Brasserie and Bar, in Stockholm, Norda Bar & Grill, in Gothenburg, and Kitchen and Table, in Uppsala. Among his many TV appearances, Samuelsson is a judge on The Taste (now in its third season), was the winner on Bravo’s Top Chef Masters Season 2, as well as the winner of the second season of Chopped All-Stars. He is also the author of cookbooks Aquavit: And the New Scandinavian Cuisine (2003), The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa (2006), New American Table (2009)and the 2012 memoir Yes, Chef, which was also nominated for a James Beard Foundation award.NoneNoneCourtesy of Marcus SamuelssonStandardNoneNoneNone1/1/0001 12:00:00 AM1/9/2016 1:05:47 AM1/1/0001 12:00:00 AMKateSheelyMarcus Samuelsson88O10331/9/2016 01:05:47 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/samuelsson-marcus/10/30/2013 11:09:06 AMChefFree Content127115ContentPete Evans/moveablefeast/authors/evans-pete/ Pete Evans Pete Evans (Select) us Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer,Pete EvansPeteEvans(Select)usPete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer, cookbook author, and television personality.   Pete’s food career began at the tender age of 19 when, with brother Dave, he opened their first restaurant, The Pantry, in Melbourne’s bayside suburb of Brighton in 1993. It quickly became a favorite spot and found devoted fans among city locals, celebrities, and critics alike. Since then, Pete has opened six award-winning restaurants, written seven best-selling cookbooks, including the Australian barbecue bible My Grill. He has hosted television shows in Australia for the past decade, and in 2012, his series My Kitchen Rules pulled an audience of more than 3.5 million, making it one of the most-watched shows of the year in Australia. Moveable Feast with Fine Cooking will be his first television series in the U.S.NoneNonePhoto courtesy of Pete EvansStandardNoneNoneNone1/1/0001 12:00:00 AM11/4/2013 10:50:52 AM1/1/0001 12:00:00 AMKateSheelyPete Evans78A103311/4/2013 10:50:52 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/evans-pete/8/9/2013 11:26:13 AMChefFree Content101664ContentJonathan Waxman/moveablefeast/authors/waxman-jonathan/ Jonathan WaxmanJonathanWaxman(Select)usThe trajectory of chef Jonathan Waxman’s career is similar to the way the New York Times described his West Coast–style restaurant Jams: “a culinary comet.” That was in 1984, and Waxman’s cooking has never failed to set off sparks. Lively and very Italian, Barbuto, Waxman’s West Village restaurant (opened in 2004), with its wood-fired oven, housemade pasta, and silky seafood, is like a profile of the chef himself. Called “the Eric Clapton of chefs” by L.A. restaurant critic Jonathan Gold, Waxman (a two-time Top Chef Masters contestant) brings the riffs of his California days with Alice Waters at Berkeley’s Chez Panisse, and at Michael’s in L.A. There, in the 1970s, after graduating from La Varenne cooking school in Paris, Waxman was one of the pioneers creating a new American way of cooking, with a reverence for the seasonal and for the vast resources right in our own backyard. Along the way, Esquire magazine named him one of the most influential Americans, for all that he’s contributed to the culinary world.Taking his act to the East Coast, with Jams (where Julia Child was a fan), and later with Washington Park (opened in 2002), Waxman always held fast to the new American ideal of impeccable sourcing and inventive thinking, which continues at Barbuto, and at 2014 launches Montecito (in Toronto, a co-venture with film director Ivan Reitman), Adele’s, in Nashville’s Gulch neighborhood, and his upcoming New York place within 1 Hotels Central Park.Waxman has written cookbooks A Great American Cook (2007), and Italian, My Way (2011), and is also a prime player in the nonprofit Citymeals-on-Wheels fundraising events. NoneNoneCourtesy of Jonathan WaxmanStandardNoneNoneNone1/1/0001 12:00:00 AM1/28/2015 4:53:09 PM1/1/0001 12:00:00 AMRobynAitkenJonathan Waxman90A10331/28/2015 04:53:09 PMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/waxman-jonathan/8/11/2008 4:27:48 PMChefFree Content102Moveable Feast Widget

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