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Farmer Style Braised Chicken & Vegetables

From Our Kitchen


1 uncooked 9” Pie Shell
1 pkg. chicken legs
1 med. rutabaga, peeled and cut into 1” slices
1 bunch kale, stem discarded, leaves chopped
3-4 parsnips, peeled and cut into ½ inch cubes
3-4 carrots, peeled and cut into ½ inch cubes
1 med. onion, sliced
1 Tbs. garlic, chopped
½ cup white wine
½ qt. chicken stock
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 Tbsp. olive oil
salt and pepper
1 bay leaf


Heat oil in a Dutch oven (or other ovenproof pot) over medium-high heat. Season chicken with salt and pepper and add to pot skin-side down. Cook until chicken flips easily and skin is golden brown, about 6-8 minutes. Continue cooking 2-3 minutes. Remove chicken and set aside. Add rutabaga onion, parsnip, and carrot to the pan. Cook until golden brown, about 8-10 minutes. Discard excess fat form the pan. Add wine and simmer until wine is reduced by half. Add garlic and cook for 1 minute. Add stock, chicken and herbs and bring to a boil. Remove from heat and stir in kale. Cover and bake for 20-25 minutes. Add seasoning. Serve over mashed potatoes or rice.

Serves 4-6