Chicken thighs with root vegetables and onions

Chicken thighs with root vegetables and onions
Serves 4

8 chicken thighs, with skin and bones
2 carrots
2 parsnips
2 yellow onions
200 mL white dry wine
2 Tbsp olive oil
1 Tbsp dried rosemary
Salt & Pepper

  • Season chicken thighs with salt and pepper
  • Peel the vegetables and cut them in chunks
  • Layer the chicken and vegetables in in a large dutch oven with lid
  • Pour over the wine and olive oil and sprinkle rosemary on top
  • Cover pot with the lid and put into cold oven
  • Turn oven to 175 degrees C (350F) and cook the pot for 60 minutes in the oven
  • Remove the lid and cook for another 20 minutes in the oven. This will give the dish a nice browning on top.
  • You can check that the chicken is cooked by inserting the tip of a knife close to the bone. The meat should come off easily from the bone and the liquid from the chicken should be clear.

Enjoy your meal!

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