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Braised Chicken with Turnips and Radishes
A simple spring recipe for braised chicken legs with turnips and radishes.
Recipe Type: Dinner
Author: Brooklyn Supper
  • 1 teaspoon olive oil
  • sea salt
  • 4 whole chicken legs we used a cut that included the thigh and the drumstick all in one piece
  • 1 onion diced
  • 3 cloves garlic smashed and peeled
  • 1 small bunch turnips washed, trimmed, and quartered
  • 1 small bunch radishes washed, trimmed, and chopped into 2-inch segments
  • 3 cups vegetable or chicken broth
  • 1/2 teaspoon fresh ground white pepper
  • 8 sprigs lemon thyme or plain thyme is fine
  1. Sprinkle chicken legs all over with sea salt.
  2. In a large dutch oven or a wide, heavy bottomed skillet, heat olive oil over medium-high heat. Add chicken legs and cook until they are nicely browned on each side, about 4 minutes a side. When cooking with the skin side down, move the chicken around a bit to prevent sticking. Remove the chicken to a bowl, and pour off all but 2 tablespoons of the grease (you may not have that much, especially if using white meat).
  3. In the same dutch oven, sauté the onion in the chicken fat over medium heat until translucent and lightly browned. Toss in the garlic, turnips, and radishes, and saute for a couple minutes. Place the chicken skin side up on top of the vegetables, and slowly pour in the stock; add pepper and 4 sprigs thyme. Set the lid askew over the pot, and turn heat to low. Simmer for 30 – 40 minutes, or until the chicken is cooked through. Taste broth and vegetables, and adjust salt levels as needed. Owing to the moist conditions, the chicken may retain a little of its pinkness, though if the flesh is opaque and the juices clear, it’s ready to go.
  4. Serve vegetables and chicken over rice with several ladlefuls of broth. Garnish with remaining sprigs of thyme.