Chicken With Squash, Turnips, And Shiitakes

• 2 tablespoons olive oil,
• 11/4 pounds skinless, boneless chicken thighs
• Coarse kosher salt and freshly ground pepper
• 1 large onion, finely chopped
• 1 tablespoon minced fresh sage,
• 1 pound butternut squash, peeled, seeded, and cut into 1/2 inch pieces
• 2 bunches small turnips, unpeeled, cut into 1/2 -inch pieces, greens reserved
• 11/2 cups plus 1 tablespoon low sodium chicken broth (preferably organic)
• 1/2 pound fresh shiitake mushrooms, stemmed, and cut into 1-inch pieces
• 11/4 teaspoons all-purpose flour

1. In a heavy large skillet over medium-high heat, warm 1 tablespoon of the oil. Sprinkle the chicken with salt and pepper. Add the chicken to the skillet and brown, about 11/2 minutes per side. Using tongs, transfer the chicken to a plate. Reduce the heat to medium; add the onion and sage, and saute until tender, about 5 minutes. Add the squash and turnips, and stir to coat with oil. Add 11/2 cups of the broth. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is tender, about 25 minutes.
2. Meanwhile, in a large nonstick skillet over medium-high heat, warm the remaining 1 tablespoon oil. Add the mushrooms, sprinkle with salt and pepper, and saute until tender, about 3 minutes. Remove from the heat. Chop the greens from 1 bunch of the turnips (reserve the remainder for another use).
3. Add the mushrooms and chopped turnip greens to the chicken. Cover and simmer until the greens wilt, about 5 minutes. In a small bowl, place the flour; gradually add the remaining 1 tablespoon chicken broth, mixing until smooth. Add to the chicken mixture, mix it in, cover, and simmer until the sauce thickens, about 2 minutes. Taste and adjust the seasoning, and serve right away.

olive oil, skinless, kosher salt, onion, fresh sage, butternut squash, chicken broth, shiitake mushrooms, flour

Taken from www.epicurious.com/recipes/member/views/chicken-with-squash-turnips-and-shiitakes-50181820 (may not work)