Stovetop Chicken Veggie Braise


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: Mushroom Handling Tips

Mushrooms need to be kept cold in a breathable bag, so store them in the fridge in the paper bag they come in. Shiitake mushrooms have a tough stem, so remove that and save it in the freezer for stocks. Oyster mushrooms are all edible, except for the dirty little bit at the "root." Oyster mushrooms are more...Read more


As both a vendor and a member, I've found Fair Shares to be a wonderful organization to be a part of. It has opened my eyes to a whole range of farmers/producers in the region that I may never have had the opportunity to come in contact with if it weren't for my involvement with Fair Shares. And you folks all rock!

- Josh Allen

Josh Allen, Companion Bread, St. Louis MO
Companion Bakery