Braised Turnips, Radishes and Chicken

June 13, 2019

 

 

It Is Still Spring Chicken

(Braised Turnips, Radishes and Chicken)

Recipe by: Chef Megan Watson


Serves 2-4

Ingredients:

 

  • 4 skin-on, bone-in chicken thighs
  • Kosher salt and freshly ground pepper
  • 1/4 cup olive oil
  • 3 cups scrubbed turnips, quartered or halved depending on the size
  • 2 cups scrubbed radishes, quartered or halved depending on the size
  • 2 tablespoons butter
  • 3 garlic cloves, smashed whole
  • 1/2 cup white wine
  • 1 cup chicken stock (preferably homemade)
  • Juice of 1 lemon
  • 1/4 cup mixed herbs (chives, tarragon, mint, parsley) or whatever is in your fridge

    1. Pat dry chicken thighs. Season with salt and pepper on both sides. Heat cast iron or any 12" pan over high heat. Pour in the olive oil, heat until rippling. Add chicken thighs, skin side down until skin is golden and crispy, about 2-4 minutes. Flip over and let cook 2 minutes on other side. Remove from pan and set on a plate, skin side up.

  1. Turn heat down to medium. Add butter and melt until bubbling. Add turnips. You want to get color on the turnips. Season with salt. Stir frequently to coat turnips with chicken fat and butter. Once they begin to brown, add radishes and garlic. Season again with salt and pepper. Continue to stir, ensuring no one side browns too much. Add lemon juice and stir. If pan looks too dry, add an additional tablespoon of butter. The chicken fat and butter will have made a nice sauce for your vegetables.

  2. Once radishes start to look translucent and turnips are firm but fork-tender, add white wine. Allow to bubble away and cook until reduced by half. Add chicken stock. Give vegetables a stir and flatten them down. Add chicken thighs back to pan, skin side up. Do not allow stock to cover the chicken thighs but make sure bottoms of the thighs are touching the sauce. Turn heat up so the liquid begins to boil. Then, reduce heat and allow to simmer.

 

  1. After about 15 minutes of simmering, poke chicken and see if it’s cooked. By now the vegetables should be tender. If chicken is done remove it again to another, different plate. Taste the sauce and adjust the seasonings to your liking. Add 2 tablespoons of fresh herbs and stir. Remove from heat. Put chicken back in pan. Top with remaining fresh herbs and serve immediately

 

  1. The sauce is really tasty so bread or couscous I think is best but do whatever you want.

Potatoes would work in this recipe too.

Feel free to DM or email me if you have any questions. @mwatsonnyc or mwatsonnyc@gmail.com





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