White Wine Braised Chicken with Root Vegetables
Ingredients
- 1 chicken, 3 1/2 to 4 lb. (1.75 to 2 kg), cut into 8 pieces
- Kosher salt and freshly ground pepper, to taste
- All-purpose flour for dusting
- 1 Tbs. olive oil
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 tsp. minced garlic
- 1 Tbs. tomato paste
- 1 tsp. chopped fresh thyme
- 1 Tbs. chicken demi-glace
- 1 cup (8 fl. oz./250 ml) white wine, such as Sauvignon Blanc
- 1 cup (8 fl. oz./250 ml) chicken broth
- 2 carrots, peeled and cut into 2-inch (5-cm) pieces
- 2 small rutabagas, peeled and cut into wedges
- 2 small turnips, peeled and cut into wedges
- 1 bunch Swiss chard, stems removed, leaves cut into strips 1/2 inch (12 mm) wide
Instructions
White Wine-Braised Chicken with Root Vegetables serves 4 original recipe by Williams-Sonoma.
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