NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless skinless chicken thighs

0.5 tbsp Extra virgin olive oil

1 cup Carrots

0.5 cup Parsnips

0.5 cup Yellow onion

1 cup Chicken broth

2 clove Garlic

1 tsp Fresh thyme

1 sprig Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken thighs evenly on both sides with sea salt and black pepper.

• 2

  Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 4-5 minutes per side until a golden-brown crust forms, then remove and set aside.

• 4

  In the same pan, add the chopped carrots, parsnips, and onions, sautéing for 5-7 minutes until they begin to soften and caramelize.

• 5

  Stir in the minced garlic, thyme, and the rosemary sprig, cooking for 1 minute until fragrant.

• 6

  Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 7

  Return the chicken thighs to the skillet, nestling them into the vegetables and liquid.

• 8

  Reduce heat to low, cover with a lid, and simmer for 20-25 minutes until the chicken is tender and the vegetables are soft.

• 9

  Remove the rosemary sprig before serving the chicken and vegetables with the pan juices.