Tasty Planner - Recipe - Braised Chicken by Rahrahrachel

Instructions

1. When you walk in the door

• Don’t refrigerate the chicken
• Fill the large saucepan 2/3 with water, add 2 tbsps. salt and put over high heat
• Get out Pantry Items
• Get out Tools
• Assemble the ingredients
• Open the wine and refrigerate

1. Prep

• Peel and thinly slice the onions.
• Peel and dice the carrots and the turnips.
• Trim the Brussels sprouts by cutting off the end of the stem and removing any damaged leaves. Cut them in half, then very thinly slice them.
• Peel and mince 2 cloves garlic.

1. Start Cooking

• Put 2 tbsps. olive oil in the Dutch oven over medium-high heat. When the oil is hot but not smoking, reduce the heat just slightly, add the chicken, season it with salt and pepper and brown it on the skin side only, which will take about 5 minutes.
• When the chicken is golden, remove it from the pan and immediately add the onions. Stir them so they pick up any caramelized juices from the bottom of the pan. Reduce the heat to medium and cook the onions until they’re softened and nearly translucent, about 5 minutes, stirring occasionally.
• Add the turnips, carrots and the garlic, stir, season with salt and pepper. Cook the veggies, stirring often, until the onions are quite soft, about 5 minutes.
• Add the chicken and any of its juices to the pan. Add 15 sprigs thyme and 2 bay leaves, then pour ½ cup water into the pan. Shake the pan so everything settles together, cover and cook the chicken for 20 minutes.
• While the chicken is cooking, add the pasta to the boiling water, stir and cook until al dente, about 7 minutes.
• Check the chicken once in awhile, stir and add a little more water if things are sticking.
• While everything is cooking, you can set the table, slice the bread, pour yourself a glass of wine.
• About 5 minutes before the chicken is cooked, add the Brussels sprouts to the pan, spreading them over the top. Salt lightly and cover.
• After 5 minutes, check to see if the chicken is cooked. Cut into a piece right to the bone. If the meat is dark, the chicken is cooked. If it is still pink, let it cook for another 5 minutes or so. The veggies will be fine.
• Drain the pasta, saving some cooking water. Put it in a large bowl, add 1 tbsp. olive oil, toss and season. Keep it warm.
• When the chicken is cooked, taste everything for seasoning.
• Dinner is ready. Put the chicken and veggies on a platter and serve with the pasta. Yum.