Rich's Braised Chicken with Roasted Root Vegetables
A fan favorite of customer, Rich Jacobs. First we broil chicken breasts and thighs until skin is crispy. Next we roast rutabaga, parsnips, turnips, carrots, onions until carmelized. We add chicken stock, white wine, salt, pepper and olive oil and braise in oven. Rich serves over pappardelle pasta and he is one happy guy.
Serving Size: 1/2 chicken (serves one to one and 1/2)