Stovetop Chicken Veggie Braise

Preparation

2T. olive oil
1 onion, chopped
3-6 cloves garlic, peeled and chopped
3/4-1lb. chicken meat, cut in bite sized pieces
2-3 carrots, cut how you like them
2-3 turnips (any variety), sliced
1/2-1c. daikon, sliced
4 or 5 sunchokes, scrubbed and sliced
1/2c. white wine or sherry
1 bunch greens (mine were turnip), rinsed and sliced
salt and pepper
cheese for grating

Heat olive oil in a large skillet over medium high heat. Add onion and cook until transparent, about 4 minutes. Add garlic, chicken, and root veggies, and sauté a few minutes. Pour in wine, sprinkle with salt and pepper and cover. Cook for 15-20 minutes and remove lid. Allow broth to cook off and chicken and veggies begin to brown. Add greens and cook until wilted, just a few minutes. Add dried fruit, if using. Serve over rice, salad, pasta, or your favorite starch, or in a tortilla. Grate cheese over the top, if you wish.

Tip: Expand Your Green Horizons!

These two greens are in the chicory family, and add a sharp bitter character to salads, but mellow and sweeten up a bit when cooked. If you aren't a big fan of the bitter greens, I suggest cooking them to minimize the intensity. They are delicious braised slowly in a broth or caramelized with a high heat saute...Read more

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Josh Allen, Companion Bread, St. Louis MO
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