Herbed Chicken with Root Vegetables
Once you've browned the chicken and root vegetables, you slow-roast this dish in your slow cooker. Browning the chicken and root vegetables in this dish adds to the overall flavor. You can substitute peeled and quartered medium potatoes for all or some of the turnips.
INGREDIENTS | SERVES 4
- 1 tablespoon olive or vegetable oil
- 1 tablespoon butter
- 8 chicken thighs
- 4 small turnips, peeled and diced
- 4 medium carrots, peeled and sliced
- 1 medium onion, peeled and diced
- Nonstick spray
- 1 small head cabbage
- 1 teaspoon garlic powder
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1 teaspoon dried parsley
- 1¨M8 teaspoon salt
- ¼ teaspoon freshly ground black pepper
Bring the oil and butter to temperature in a large nonstick skillet over medium-high heat. Add the chicken thighs skin side down; fry for 4 minutes or until the skin is golden brown. Turn and brown on the other side for an equal amount of time. Transfer chicken to a plate or cutting board until needed.
Add the turnips, carrots, and onion to the skillet. Reduce the heat under the skillet to medium; sauté for 5 minutes or until the onion just begins to brown. Treat the slow cooker with nonstick spray. Scrape the sautéed vegetables from the pan into the slow cooker.
Remove and discard the outer leaves from the cabbage. Cut it into 8 wedges; cut away and discard the core. Set aside.
Add the garlic powder, rosemary, thyme, basil, parsley, salt, and black pepper to a small bowl. Stir to mix. Sprinkle half of the herb mixture over the vegetables in the slow cooker. Arrange the cabbage wedges over the vegetables.
Place the chicken thighs skin side up over the top of the cabbage wedges. Sprinkle with the remaining herb mixture. Cover and cook on low for 7 hours or until the chicken and cabbage are cooked through.
