Don’t Call It A Comeback…

Burnished Chicken Thigh with Roasted Sweet Potatoes & Parsnips

Burnished Chicken Thigh with Roasted Sweet Potatoes & Parsnips

Has it really been since September since my last post? To say the last six months have been a little crazy might be a bit of an understatement, but that’s a story for another time. Tonight let’s get right back into the swing of things with this great recipe from Fine Cooking, Burnished Chicken Thighs with Roasted Sweet Potatoes and Parsnips.

This is an easy dish that you can have all the preparation done ahead of time and then just throw it in the oven when you get home at night. What will you need? Most of the ingredients are probably in your kitchen all ready, here is what you will need:

3 Tbs. extra-virgin olive oil
3 Tbs. whole-grain Dijon mustard
1-1/2 Tbs. balsamic vinegar
1/2 tsp. kosher salt, plus more as needed
1/2 tsp. freshly ground black pepper
8 chicken thighs (about 6 oz. each), trimmed of excess fat and skin
1 medium-large (12 oz.) sweet potato, peeled and cut into 1/2-inch pieces
4 medium parsnips (6 oz. total), peeled and cut into 1/2-inch pieces
4 small shallots, lobes separated, peeled and halved through the root
1/4 cup coarsely chopped fresh flat-leaf parsley

Mix together the olive oil, mustard, vinegar salt and pepper in a large bowl or marinating container. Once your marinate is mixed toss your chicken to coat and refrigerate until ready. When you are ready to cook preheat your oven to 425 F. Cube sweet potato and slice the parsnips. The shallots can be halved. I tossed the entire mixture with additional olive oil cracked sea salt and pepper. Place your chicken and remaining marinade on a baking sheet and vegetables on an additional baking sheet, unless you have one big enough to accommodate all ingredients. Back for 30 minutes. The original recipe states to continue cooking for an additional 20 minutes after this point, which I did. The chicken perfect, just the right “burnished” as the name implies. The vegetable I cooked for only an additional 10 minutes before removing them. Once they are done toss with the chopped fresh parsley and enjoy!

We had ours with a 2009 Pinot Noir from Alderbrook out of Sonoma Valley which was a great addition.

Alderbrook 2009 Pinot Noir

Alderbrook 2009 Pinot Noir




About fireandicesaltandpepper

I am a firefighter/ paramedic in the town of Sterling, MA. I have been in this field for close to 10 years. Nothing relaxes me more after a shift than coming to my kitchen, cracking a beer, and creating something amazing for dinner!
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