What could be more warming and cozy than a chicken stew, full of tasty seasonal roots? Add some fresh bread and dinner's done.
2 tablespoons olive oil
12 chicken leg quarters, well trimmed
2 cups chopped onions
6 garlic cloves, chopped
2 teaspoons dried thyme
1 teaspoon dried sage
2 bay leaves
2 large potatoes, peeled, each cut into 12 pieces
3 large carrots, cut into ½-inch-thick rounds
2 large parsnips, peeled, cut into ½-inch-thick rounds
2 medium rutabagas, peeled, cut into 1½-inch pieces
2 medium purple top turnips, peeled, cut into 1½-inch pieces
6 cups chicken stock
¾ cup cream
2 tablespoons flour
1 T cider vinegar or white balsamic, plus more to taste
Heat oil in heavy large pot over medium-high heat.
Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch; transfer browned chicken to large bowl.
Pour off all but 2 tablespoons drippings from pot, then add onions to and sauté over medium heat until golden, about 8 minutes.
Add garlic, thyme, sage and bay leaves and sauté a minute or two more.
Return chicken to pot. Arrange chopped vegetables over chicken.
Pour in chicken broth, cover and bring to boil.
Reduce heat and simmer until chicken is cooked through and vegetables are tender, about 30 minutes.
Using a slotted spoon, carefully transfer chicken and vegetables to large clean bowl.
Boil liquid in pot until reduced to 3 cups, about 10 minutes, then reduce heat to low.
Remove about a 1/4 cup of the liquid to a bowl and whisk in the 2 T of flour until smooth, then whisk in the cream.
Stir the cream mixture into the pot and gently simmer until thickened, about 2-4 minutes.
Return chicken and vegetables to pot and stir in 1T of vinegar.
Taste for seasoning and acidity, and adjust as needed.
Freezes well, and makes great lunch leftovers, too.