Wednesday- Chicken Thighs with Winter Vegetables

Inspired by recipe from Organic Cookbook by Ysanne Spevack

Chef’s Notes: I really like it when SmithCale picks something he’d like to try. I found it hilarious that he picked a recipe with lentils! He normally tolerates them, but he proclaimed that this was the best lentil dish he’s had (so far)! And don’t be scared of the rutabagas, they resemble potatoes in this dish, so try with gusto.

Plan of Attack:

1. Brown chicken

2. Brown vegetables

3. Simmer for 1 hour

Ingredients for 3:

½ yellow onion, chopped

1 leek, sliced

3 medium carrots, chopped

1 rutabaga, cubed

1 Tbsp olive oil

2 chicken legs/thighs

½ C lentils

3 ¼ C chicken stock

1 tsp dried Italian seasoning

1 tsp dried rosemary

1 Tbsp dried sage

2 tsp cornstarch

1 Tbsp water

1 Tbsp whipping cream

1 Tbsp buttermilk

1 tsp kosher salt

½ tsp pepper

Instructions:

1. Heat large pot to medium-high heat, sprinkle chicken pieces with salt and pepper. Brown chicken on all sides; about 2-3 minutes on each side. Remove from pan
2. In a small bowl add whipping cream and buttermilk, allow to sit at room temperature until added at end.
3. Reheat the same pot, adding the oil, to medium-high heat. Add onions and cook for 5 minutes until browned
4. Add leeks, carrots and rutabaga and cook for 2 additional minutes
5. Return chicken to pan, add the lentils, stock, Italian seasoning, rosemary and sage. Bring to a boil, reduce heat to medium and simmer for 1 hour.
6. In another small bowl mix water and cornstarch. Add to pot along with buttermilk mixture, stir gently into the vegetables and chicken and simmer a last 2 minutes
7. Try the broth, and adjust seasonings to taste
8. Enjoy!