Chardonnay-Braised Chicken Thighs with Parsnips

 

Ingredients (Serves four)

four bone-in, pores and skin-on hen thighs

Salt and freshly floor black pepper, to flavor

2 tbsp olive oil

1 medium onion, thinly sliced

three cloves garlic, minced

three medium parsnips, peeled and reduce into 1-inch pieces

1 cup Chardonnay (or other dry white wine)

1 cup low-sodium hen broth

1 bay leaf

1 tbsp Dijon mustard

1 tbsp unsalted butter

Fresh parsley, chopped, for garnish

Instructions

1. Prepare the Chicken

Dry pores and skin enables reap a golden crust in the course of searing.

2. Sear the Chicken

In a massive oven-secure skillet or Dutch oven, warmness olive oil over medium-excessive heat. Add fowl thighs pores and skin-facet down and sear until golden brown, approximately five–6 mins. Flip and sear the opposite facet for three–4 minutes. Remove fowl and set apart.

3. Sauté Aromatics

Reduce warmness to medium. Add onions to the same pan and cook dinner till softened, about 4 minutes, scraping up any browned bits from the chook. Stir in garlic and prepare dinner for 30 seconds till fragrant.

4. Add Parsnips and Deglaze

Add parsnips to the pan and toss with the onions and garlic. Pour in Chardonnay to deglaze, scraping the lowest to launch all of the flavorful bits. Let the wine simmer for 2–three minutes to lessen barely.

5. Braise the Chicken

 Return the chicken to the pan. Add chook broth, thyme, and bay leaf. Bring to a mild simmer, then cowl and transfer to a preheated oven at 350°F (a hundred seventy five°C). Braise for 35–40 mins, or until chook is gentle and cooked thru (internal temperature ought to attain a hundred sixty five°F / 74°C).

6. Finish the Sauce

Discard the bay leaf. Stir Dijon mustard and butter into the pan, whisking till the sauce is easy and glossy. Taste and modify seasoning with salt and pepper as wanted.

7. Serve

Plate the fowl thighs along the braised parsnips and spoon the Chardonnay sauce over the top. Garnish with chopped clean parsley for a brilliant, fresh contact.

Tips

Wine desire: Choose a dry Chardonnay with medium acidity; avoid overly very well varieties that may overpower the dish.

Make beforehand: You can braise the bird an afternoon in advance—flavors deepen whilst reheated gently.

Optional greens: Carrots or turnips can be brought with parsnips for additonal shade and sweetness.

Skin crispiness: For greater-crispy pores and skin, broil the fowl for 2–3 minutes after braising.

This dish offers a comforting stability of tender, savory hen with sweet, earthy parsnips, all expanded with the aid of the subtle fruity acidity of Chardonnay. Perfect for a weeknight dinner or special occasion, it pairs beautifully with creamy mashed potatoes, buttered noodles, or a simple inexperienced salad.