Braised Chicken and Parsnips

Braising results in meat that's unbelievably moist and succulent. Aromatic sage and leeks combine forces to build the deep, just-right-for-winter flavor.
Whole Living, December 2012
  • Prep Time 5 minutes
  • Total Time 1 hour
  • Yield Serves 4
Add to Shopping List


  • 2 Tbsp vegetable oil
  • 2 lb skinless bone-in chicken thighs
  • Coarse salt and freshly ground black pepper
  • 2 leeks, white and pale green parts thinly sliced (2 cups)
  • 1/2 cup apple cider vinegar
  • 1 lb parsnips, peeled and cut into 1-inch pieces
  • 10 fresh sage leaves
  • 1 3/4 cups low-sodium chicken stock
  • 2 cups cooked brown rice, for serving


  1. Heat oven to 350 degrees. Heat oil in a large ovenproof pot over medium-high heat. Season chicken generously with salt and pepper. Cook until golden on all sides, about 5 minutes, and set aside.

  2. Reduce heat to medium and cook leeks until tender, about 4 minutes. Add vinegar and scrape up brown bits with a wooden spoon. Add parsnips, sage, stock, and seared chicken and its juices and bring to a boil.

  3. Cover and transfer to oven. Braise until chicken and parsnips are very tender, about 50 minutes. Serve over rice.

Cook's Note

Tough Luck
When braising poultry, use darker, more fibrous bone-in cuts, such as legs and thighs, for better flavor.

Recipe Reviews