CHICKEN LEGS WITH TURNIPS AND CIPOLLINI

EVEN IN SOMETIME SUNNY CALIFORNIA, FALL’S HARVEST GIVES WAY TO WINTER SQUASHES, KALE, BEETS, JERUSALEM ARTICHOKES, AND ALL MANNER OF ROOT VEGETABLES.  AMONG MY FAVORITE ARE LITTLE WHITE TURNIPS WITH THEIR SILKY TEXTURE AND SLIGHTLY BITTER FLESH.  COMBINE THEM WITH THE SWEETNESS OF CARAMELIZED ONIONS, A WHIFF OF GARLIC, THYME AND WHITE WINE AND YOU HAVE THE PERFECT WINTER VEGETABLE DUO TO COOK WITH CHICKEN.  I STICK TO LEGS FOR ANY BRAISED CHICKEN DISHES SINCE THEY HAVE MORE FLAVOR AND DON’T DRY OUT.  STILL, YOU CAN MAKE THIS DISH WITH A WHOLE CUT UP CHICKEN.  THE GREENS ON THE BABY TURNIPS WERE IN GREAT SHAPE, SO I COOKED THEM WITH SOME DICED BACON AND SERVED THEM AS A SIDE DISH.  YOU COULD DO THE SAME WITH SPINACH, KALE OR CHARD.

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