Make this hearty one pot meal for busy weeknights and during the holiday season.
Ingredients
1 Tablespoon butter
1 whole free range, organic chicken, cut into 8 pieces (or 8 chicken thighs), bone-in and skin-on
1 large onion, diced
1 celeriac (celery root), peeled and cut into chunks
1 large or 2 small turnips, peeled and cut into large chunks
3 carrots, peeled and cut into large chunks
2-3 large red potatoes, cut into large chunks
3 whole garlic cloves, peeled
1 cup white wine
2 cups organic chicken stock
Salt and black pepper
3-4 sprigs fresh thyme
½ cup organic heavy cream (optional)
For serving - crusty bread or cooked rice
Instructions
Heat a 6-quart Dutch oven over medium-high heat. Add the butter and let it foam and melt. Place the chicken pieces skin side down in the pan, working in two batches, if needed. Cook for 3-5 minutes then turn over and cook for another 3-5 minutes. Remove from pan and keep warm. Add the onion to the pan. Cook, stirring frequently, allowing the onion to soften. Scrape up any browned bits with a wooden spoon. Next add the wine to deglaze the pan. Cook for another 5 minutes, then turn off heat. Some of the wine will remain.
To the Dutch oven, add the cubed vegetables and garlic. Place the chicken pieces on top. Pour the chicken broth over the top Season well with salt and pepper, and add the thyme sprigs. Cover with lid. Place in oven and cook for 45-60 minutes, or until chicken is cooked through. The internal temperature should be between 160-165°F and juices should run clear. Remove from oven and let stand 5-10 minutes before serving. If using, gently stir in the heavy cream. (The veggies will be very tender, so don't stir too hard!)
To serve - ladle into bowls and serve with crusty bread or rice.
Recipe by For the Love of... at http://www.fortheloveof.net/food-wellness/one-pot-chicken-root-vegetable-stew/