Chardonnay-Braised Chicken Thighs with Parsnips

Name: Chardonnay-Braised Chicken Thighs with Parsnips
Cook time: 25 min
Yield: 4
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 8 medium chicken thighs (about 2 3/4 pounds); Salt; Freshly ground black pepper; 1/4 cup all-purpose flour; 4 small shallots, peeled and quartered; 1 pound parsnips, peeled and cut into 3-by- 1/2-inch batons; 1 rosemary sprig (about 6 inches); 1 cup California Chardonnay or other dry white wine; 1 1/2 cups low-sodium chicken broth; Chopped flat-leaf parsley, for garnish

Chardonnay-Braised Chicken Thighs with Parsnips was pinched from <a href="http://www.foodandwine.com/recipes/chardonnay-braised-chicken-thighs-with-parsnips" target="_blank">www.foodandwine.com.</a>

"In this easy one-pot braise, you get the best possible combination: crisp-skinned chicken and a luscious wine sauce...."

INGREDIENTS

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2 tablespoons unsalted butter

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2 tablespoons extra-virgin olive oil

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8 medium chicken thighs (about 2 3/4 pounds)

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Salt

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Freshly ground black pepper

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1/4 cup all-purpose flour

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4 small shallots, peeled and quartered

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1 pound parsnips, peeled and cut into 3-by- 1/2-inch batons

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1 rosemary sprig (about 6 inches)

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1 cup California Chardonnay or other dry white wine

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1 1/2 cups low-sodium chicken broth

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Chopped flat-leaf parsley, for garnish

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