Braised chicken with carrots, turnip, and thyme

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Braised chicken with carrots, turnip, and thyme

Braised chicken with carrots, turnip, and thyme

Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 390 Calories/Serving

20–35 Minutes

This juicy one-pot meal comes together quickly but boasts the hearty flavor of a long-cooked braise. We impart meaty flavor and aroma by first searing the chicken until it’s beautifully browned.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic red onion
  • 3 ounces organic cremini or other button mushrooms
  • 1 organic turnip
  • 3 or 4 organic carrots (about 9 ounces total)
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • ½ teaspoon sweet smoked paprika
  • 1 tablespoon Cup4Cup gluten-free flour
  • 1 cup vegetable broth
  • ½ teaspoon dried thyme
  • 4 or 5 sprigs organic fresh flat-leaf parsley
Ingredient IQ
Cup4Cup flour makes it easy to prepare delicious, gluten-free results every time. Developed by award-winning chef Thomas Keller, it replaces traditional all-purpose flour or whole wheat flour in a one-to-one ratio. You’d never know the difference.

Nutrition per serving

Calories 390, Total Fat 14g (18% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 560mg (24% DV), Total Carb. 36g (13% DV), Fiber 8g (29% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 33g
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Cut the mushrooms in half lengthwise; cut any large mushrooms into quarters.
  • Scrub or peel the turnip; cut the turnip into ½-inch pieces.
  • Scrub or peel the carrots and trim the ends; cut the carrots in half lengthwise, then on the diagonal into 1½-inch lengths.

2

Prep and brown the chicken

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-thick strips; season with salt and pepper and the paprika.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned but not yet cooked through, 3 to 5 minutes. Transfer to a plate. Do not clean the pot.

3

Start cooking the vegetables

In the same pot used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and mushrooms and cook, stirring occasionally, until starting to soften, 1 to 3 minutes. Add the turnip and carrots, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to brown, 5 to 6 minutes [6 to 8 min]. Stir in the flour and cook until toasted, about 1 minute. Gradually stir in the vegetable broth and ½ cup [1 cup] white wine or vermouth (from your pantry) or water. Add the thyme and bring to a boil, scraping up any browned bits from the bottom of the pot.

4

Prep the garnish; finish the chicken and vegetables

  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
Return the chicken and any accumulated juices to the pot and bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until the chicken is cooked through and the vegetables are tender, 12 to 15 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the chicken and vegetables to individual bowls, garnish with the parsley, and serve.
Kids Can!
  • Measure the onion.
  • Scrub the turnip and carrots.
  • Strip the parsley leaves.
  • Garnish with the parsley.
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