Chicken and Wild Mushroom Fricassee with Creamy Turnips

• 1/4 cup olive oil
• 6 chicken thighs with skin
• Kosher salt
• Freshly ground black pepper
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery rib, chopped
• 2 garlic cloves, thinly sliced
• 4 ounces wild mushrooms, chopped
• 1 tablespoon tomato paste
• 1/4 teaspoon cayenne pepper
• 1/2 cup dry white wine
• 1 bay leaf
• 2 thyme sprigs
• 4 cups low-sodium chicken broth
• 4 small turnips (1 1/2 pounds), peeled and quartered
• 1 large Yukon Gold potato (about 8 ounces), peeled and quartered
• 1 rosemary sprig
• Kosher salt
• 1/4 cup heavy cream
• 6 tablespoons unsalted butter
• Freshly ground black pepper

1. prepare the chicken In a large enameled cast-iron casserole, heat the oil until shimmering.
2. Season the chicken with salt and black pepper.
3. Working in batches, brown the chicken over moderately high heat, 5 to 7 minutes.
4. Transfer the chicken to a plate.
5. Add the onion, carrot and celery to the casserole and cook over moderate heat, stirring occasionally, until lightly browned, 7 to 8 minutes.
6. Add the garlic and mushrooms and cook for 2 minutes.
7. Stir in the tomato paste and cayenne and cook, stirring frequently, until deep mahogany, about 5 minutes.
8. Add the wine, bay leaf and thyme and simmer for 2 minutes.
9. Add the broth and chicken and bring to a boil.
10. Cover and simmer over moderate heat until the chicken is very tender, about 1 hour.
11. meanwhile, make the turnip puree In a medium saucepan, combine the turnips and potato with the rosemary and enough water to cover by 1 inch.
12. Season with salt and bring to a boil.
13. Simmer the vegetables over moderate heat until tender, 20 to 25 minutes.
14. Drain the vegetables and discard the rosemary.
15. Transfer the turnips and potato to a food processor, add the cream and butter and puree until smooth.
16. Season the turnip puree with salt and pepper and keep warm.
17. Transfer the chicken to a plate.
18. Boil the cooking liquid until thickened and reduced to 21/2 cups, about 10 minutes.
19. Discard the bay leaf and thyme.
20. Coarsely shred the chicken and stir it into the reduced sauce; discard the skin and bones.
21. Simmer gently until the chicken is warmed through, about 2 minutes.
22. Serve the chicken fricassee with the creamy turnips.

olive oil, chicken, kosher salt, freshly ground black pepper, onion, carrot, celery, garlic, wild mushrooms, tomato paste, cayenne pepper, white wine, bay leaf, thyme, lowsodium, potato, rosemary, kosher salt, heavy cream, unsalted butter, freshly ground black pepper

Taken from www.foodandwine.com/recipes/chicken-and-wild-mushroom-fricassee-creamy-turnips (may not work)