CHICKEN WITH TURNIPS, CARROTS AND CHANTERELLES

THIS CHICKEN DISH COULDN’T BE SIMPLER.  THE CHICKEN THIGHS (OR WHOLE CHICKEN PIECES) ARE PAN COOKED IN OIL AND BUTTER.  THE TURNIPS AND CARROTS ARE POACHED IN WATER AND BUTTER.  THIS IS A NICE TECHNIQUE TO LEARN, SINCE YOU CAN USE IT FOR WHOLE ROOT VEGETABLES, WHICH IN SOME DISHES YOU MIGHT SET ASIDE TO BROWN LATER.  IF YOU’RE WORRIED ABOUT CALORIES, ELIMINATE THE CREME FRAICHE AND SIMPLY SERVE THE CHICKEN AND MUSHROOMS ON A BED OF WARM TURNIPS AND CARROTS.
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