Chardonnay-Braised Chicken Thighs with Parsnips

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

By
Grace Parisi
Grace Parisi
Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television.
Food & Wine's Editorial Guidelines
Updated on December 23, 2021
Chardonnay-Braised Chicken Thighs with Parsnips
Photo: © Lucy Schaeffer
Active Time:
25 mins
Total Time:
45 mins
Yield:
4
Cook Mode (Keep screen awake)

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

Directions

  1. Preheat the oven to 425°. In a large, deep ovenproof skillet, melt the butter in the oil. Season the chicken with salt and pepper and dust with the flour, tapping off the excess. Add the chicken to the skillet skin side down and cook over high heat, turning once, until browned, 6 minutes. Transfer to a plate.

  2. Add the shallots, parsnips and rosemary to the skillet and cook, stirring, for 1 minute. Add the wine and boil until reduced by half, about 3 minutes. Add the broth and bring to a boil. Nestle the chicken skin side up in the skillet, tucking it between the parsnips. Transfer the skillet to the middle rack of the oven and braise the chicken uncovered for about 25 minutes, until cooked through.

  3. Turn the broiler on. Broil the chicken for 3 minutes, until the skin is crisp. Return the skillet to high heat and boil until the sauce is thickened, 3 minutes. Discard the rosemary sprig. Transfer the chicken and vegetables to bowls, garnish with parsley; serve.

Suggested Pairing

Fresh, peach-scented Chardonnay.

Originally appeared: October 2012

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