I have been hearing good things about Daniel Boulud’s book Braise: A Journey Through International Cuisine for awhile now. (I actually tried to buy it about 6 months ago but it was out.) So I did a little looking around and came across this recipe. I modified it to lighten it up a bit and it was really great. Also the first time I have ever cooked parsnip before and it is really tasty. I used my slow cooker because I wanted to run some errands but the original recipe called for using the oven so either way would work.
(serves 2)
2 slices of bacon, diced
1 tablespoon of olive oil
4 boneless, skinless chicken thighs
salt and pepper
1/2 onion, chopped
2 medium carrots, chopped into ~1″ pieces
2 medium parsnips, chopped into ~1″ pieces
1/3C green olives, pitted
1 teaspoon dried thyme
1 bay leaf
3/4 cup chicken stock
Note: I used my slow cooker, if you want to do it in a Ditch Oven or casserole, start the dish that way rather then a skillet.
In a medium heat skillet fry the bacon until crisp and remove. Drain off fat. Sprinkle chicken with salt and pepper. Add olive oil back to the pan and chicken. Brown chicken on both sides and remove. Drain off excess fat. Add onion, carrot and parsnip and saute for 2 minutes. Add olives, thyme, bay leaf and chicken stock. Return chicken and bacon to the pan and bring to a simmer. Put in the slow cooker and cook on low for ~3 hours. Or cover and bake for ~45 minutes at 350F.
Remove chicken and veggies from juice and keep warm. Transfer pot juices to a sauce pan and simmer until reduced by half. Return veggies and chicken and stir until warmed through. Serve.
Similar Recipes:
Chicken Thighs with Herbs, White Wine and Lemon
Tarragon Chicken
Chicken Thighs with Tomatoes, Zucchini and Basil
{ 7 comments… read them below or add one }
I bet that was really tender and full of great flavours.
Looks delicious and I bet it was flavorful! I can imagine using the slow cooker made it all the more easier. My kind of dish!
ok you may have convinced me to be serious and give my knee a break…but that means you gotta post only super healthy recipes!
Sylvie – It was actually really very tender.
Bridgett – I really like using the slow cooker on these things cause it means I can leave the house without worry.
RunToFinish – I have been posting super healthy things for awhile now! This really is quite reasonable.. Very glad I encouraged you to stay off the knee. It really helped my calf. Plus ice!!!
i’ve been meaning to get my hands on that book as well. it looks like it’s a lot of fun.
Wow, it’s been a while since I have experienced an attentive chef like yours. I guess service isn’t the same in the US as it is here in the UK.
Lovely recipe. We don’t eat a lot of meat but when we do have chicken it’s nearly always chicken thigh – seems much tastier than breast.
I had a slow cooker for christmas and I’m still getting the hang of it. I think I’ve been putting too much liquid in so some dishes have been a bit bland. Interesting to see that you only have only put in 3/4 cup stock – less liquid must be the way to go!