Chicken With Squash, Turnips And Shiitakes
This hearty and wholesome chicken dish is a comforting one-pot meal that features tender chicken thighs paired with a medley of colorful vegetables. The combination of earthy mushrooms, flavorful turnips, and sweet butternut squash creates a satisfying and delicious dinner option perfect for a cozy night in. The dish is brought together with a savory sauce that ties all the flavors together beautifully. Serve this flavorful chicken and vegetable medley for a nourishing and fulfilling meal that everyone will enjoy.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1 1/4 lb. boneless, skinless chicken thighs
- 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
- 1 1/2 cups plus 1 Tbs. low-sodium chicken broth
- 1/2 lb. shiitake mushrooms, stemmed and cut into 1-inch pieces
- 1 1/4 tsp. all-purpose flour
Instructions
- 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 cook, turning once, until browned, 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 and cook, stirring frequently, until tender, about 5 minutes. Add the squash and turnips and stir to coat with the olive oil. Add the 1 1/2 cups (12 fl. oz./375 ml) broth and bring to a boil. Reduce the heat to medium-low, cover and simmer until the vegetables are tender, about 25 minutes.
- Meanwhile, in a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the mushrooms, season with salt and pepper and cook, stirring frequently, until tender, about 3 minutes. Remove from the heat. Chop half of the turnip greens, reserving 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 and gradually whisk in the 1 Tbs. broth until smooth. Add to the pan, stirring, then cover and simmer until the sauce thickens, about 2 minutes. Adjust the seasoning and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Healthy Dish of the Day,</i> by Kate McMillan (Weldon Owen, 2014).
Yield
Serves 4.
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