Description
A hearty, comforting dish featuring tender chicken thighs in a rich cream sauce with roasted root vegetables.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 2 large carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Season chicken thighs with salt, pepper, and thyme.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down until golden, about 5 minutes, then flip and sear another 3 minutes. Remove chicken and set aside.
- In the same skillet, add carrots, parsnips, and onion. Sauté for 5 minutes until slightly softened. Stir in garlic and cook for 1 minute.
- Pour in chicken broth and heavy cream, stirring to combine. Return chicken to the skillet, skin-side up.
- Transfer skillet to the oven and bake for 25-30 minutes, until chicken is cooked through and vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.