Braised Chicken & Fall Vegetables
A rustic chicken dinner doesn’t get much easier than this. You can make the entire meal in one skillet, which makes cleanup a breeze. We’ve used a combination of parsnips and carrots to give this dish a variety of colors and flavors, but you could replace the parsnips with additional carrots if you’d like.
Cut the vegetables into pieces of about the same size to ensure even cooking. Look for small to medium parsnips—avoid purchasing large ones because they often have tough, woody cores.
Butcher’s twine or cheesecloth
To make ahead
Refrigerate for up to 3 days or freeze for up to 3 months.