Chicken with Squash, Turnips, and Shiitakes
Braising is a favorite way to cook chicken; the ingredients mingle, forming something more delicious than the sum of their parts. Here, squash, turnips, and mushrooms add deep flavor to chicken thighs. Serve with rice or bread.Makes 4 servings
Ingredients
- 2 tablespoons olive oil
- 1¼ pounds skinless, boneless chicken thighs
- Coarse kosher salt and freshly ground pepper
- 1 large onion, finely chopped
- 1 tablespoon minced fresh sage
- 1 pound butternut squash, peeled, seeded, and cut into ½ inch pieces
- 2 bunches small turnips, unpeeled, cut into ½ -inch pieces, greens reserved
- 1½ cups plus 1 tablespoon low sodium chicken broth, preferably organic
- ½ pound fresh shiitake mushrooms, stemmed, and cut into 1-inch pieces
- 1/2 teaspoon cornstarch
Instructions
- In a heavy large skillet over medium-high heat, warm 1 tablespoon of the oil. Sprinkle the chicken with salt and pepper. Add the chicken to the skillet and brown, about 1½ minutes per side. Using tongs, transfer the chicken to a plate. Reduce the heat to medium; add the onion and sage, and sauté until tender, about 5 minutes. Add the squash and turnips, and stir to coat with oil. Add 1½ cups of the broth. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is tender, about 25 minutes.
- Meanwhile, in a large nonstick skillet over medium-high heat, warm the remaining 1 tablespoon oil. Add the mushrooms, sprinkle with salt and pepper, and sauté until tender, about 3 minutes. Remove from the heat. Chop the greens from 1 bunch of the turnips (reserve the remainder for another use).
- Add the mushrooms and chopped turnip greens to the chicken. Cover and simmer until the greens wilt, about 5 minutes. In a small bowl, place the cornstarch; gradually add the remaining 1 tablespoon chicken broth, mixing until smooth. Add to the chicken mixture, mix it in, cover, and simmer until the sauce thickens, about 2 minutes. Taste and adjust the seasoning, and serve right away.
Notes
Tips
For ease of preparation, purchase peeled and cubed squash from the market. I like to add some of the turnip greens for color, nutrition, and good flavor, but they can also be omitted, if you wish.
Leftovers
Reheat the leftovers for an even richer flavor than on the first night.