Braised Chicken and Earthy Root Vegetables [HMC]

This recipe reminds me of Thanksgiving, where root vegetables hold court to the delight of all. They are very grounding, and their time deep in the soil fills them with brain-healthy minerals and vitamins. Potassium, magnesium, iron, folate, and vitamins A and C all contribute to better brain functioning. Then there's the taste: a hale and hearty fullness, enhanced by thyme, sage, and rosemary. Swap out the chicken for turkey and call it Thanksgiving in a pot.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the chicken dry and season with salt and pepper. Heat 2 tablespoons of the olive oil in a Dutch oven or heavy-bottomed soup pot over medium-hight heat. Add the chicken, working in batches if necessary, and cook until well browned on each side, about 3 minutes per side. Transfer to a plate.

Step 2

Decrease the heat to medium and add the last tablespoon of olive oil. Add the onion, fennel, and a pinch of salt and saute until soft and slightly golden, about 5 minutes. Add the garlic and red pepper flakes and saute for 1 minute. Add thyme, sage, and rosemary and stir. Add the sweet potato, carrot, parsnip, cranberries, and 1/4 teaspoon of salt and stir to combine. Pour in 1/4 cup of the stock to deglaze the pot, stirring to loosen any brown bits. Stir in a pinch of salt and cook until the liquid is reduced by half. Add 1 3/4 more cups of stock, 2 tablespoons of the orange juice, and the orange zest. Decrease the heat to medium-low, cover, and simmer for 10 minutes.

Step 3

Increase the heat to medium-high and add the remaining 2 cups of the stock. Snuggle the chicken down among the vegetables and simmer, uncovered, until the chicken is fully cooked, about 10 minutes. Stir in the remaining tablespoon of orange juice and lemon juice to taste.

Step 4

Transfer to a serving dish, garnish with parsley, and serve.

Step 5

Pan searing allows proteins to brown while leaving the interior nice and moist. The keys to achieving this are to not overcrowd the pan and to not turn the meat before it is ready to release from the pan. Put your largest pieces first, as they'll take a bit longer to cook.

Step 6

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Calories: 395 per serving.