Braised Root Vegetables And Chicken Thighs

• 1/4 cup all-purpose flour
• 8 chicken thighs (about 2 pounds), skinned
• 5 teaspoons olive oil, divided
• 2 cups chopped onion
• 2 cups (3/4-inch) cubed peeled rutabaga
• 2 cups (3/4-inch) cubed peeled turnip (about 1 pound)
• 2 cups (3/4-inch) cubed peeled butternut squash
• 1 cup (1/4-inch-thick) slices parsnip
• 1 garlic clove, minced
• 1/2 cup fat-free, less-sodium chicken broth
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1 teaspoon chopped fresh or 1/4 teaspoon dried rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf

1. Place flour in a shallow dish; dredge chicken in flour.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; saute 5 minutes, turning once. Remove chicken from pan, and keep warm.
3. Heat 2 teaspoons oil in pan. Add onion; saute 3 minutes. Add rutabaga, turnip, squash, parsnip, and garlic; saute 3 minutes. Stir in broth and remaining ingredients; nestle chicken into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is done. Uncover and simmer 3 minutes or until thick. Remove bay leaf.

allpurpose, chicken, olive oil, onion, parsnip, garlic, chicken broth, thyme, sage, salt, black pepper, bay leaf

Taken from www.myrecipes.com/recipe/braised-root-vegetables-chicken-thighs (may not work)