Thursday, October 17, 2013

Root vegetable and chicken white wine pot roast


Whenever I'm in New York, I always pass by the Union Square Greenmarket. No matter what time of year, there are always so many colors and such varieties of produce that I always end up buying way more than I need due to sheer enthusiasm. Now that it is well into fall, the market is overflowing with the remaining berries of summer and lots of autumn goodies. I picked up lots of root vegetables including several different colored carrots and potatoes as well as a few bright radishes. I was quite set on making some sort of stew, but because I do not eat beef that often anymore, I decided to try making a pot roast with chicken thighs instead (I'm all about the dark meat). 





Root vegetable and chicken white wine pot roast (serves 3-4)
2 lb chicken thigh
6oz dry white wine
4 cups root vegetables*, chopped
1 cup mushrooms (button or baby Portobello), sliced
6 cloves garlic
1 tbs canola oil

*I included rasishes, purple potatoes, fingerling potatoes, orange/ white/ purple carrots
Chicken spice rub:
1 tsp salt
1 tsp black peppers
1 tsp garlic powder
1/2 tsp paprika

1. Rub the spices over the chicken. Let it sit for about 30 minutes. In the mean time, prepare the vegetables.
2. In a French oven, sautee the garlic in the canola oil in high heat. Once browned, insert the chicken.
3. Cook both sides until browned, then pour the white wine into the pot. Turn the heat to low then let it simmer for about 1 hour.
4. With 20 minutes remaining, mix in the root vegetables. Keep simmering and preheat the oven to 275F.
5. Take the French oven off the stove, skim off the top layer of fat, and mix in the mushrooms. 
6. Bake in the oven for 1.5-2 hours. 
7. Take it out of the oven and feel free to serve with a salad drizzled with the white wine sauce. 
8. Enjoy with guests or as leftovers for the rest of the week!

✓ lean protein
✓ vegetables
✓ vitamin A 
✓ fiber

Notes: 
- If you don't want to use white wine, feel free to substitute with low sodium chicken broth
- This recipe is very flexible, so you can incorporate any vegetables you enjoy eating into the roast. Try it with celery and onions. 
- You can also skip the oven and just leave it simmering on low heat on the stove top. 


1 comment:

  1. you're all about the dark meat? I'M all about the dark meat. if there's one thing that is the bane of my existence, it is DRY-ASS-WHITE-MEAT-CHICKEN. whoa deja vu.
    i feel like a little more than a touch of onions could have really done your stew some justice. mushrooms are an unexpected delight. good have used more stew though!
    all-in-all, i appreciate the inspiration.

    ReplyDelete