Chicken with Turnip and Apple

I found the basis for this recipe while poking around the Interwebs looking for something to do with chicken thighs and turnips. The original recipe, from Bon Appétit online, introduced the dish with the following, “Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.” I’m not sure I’d call this quick however the results of my modified dish were tasty to me.

The skin on the chicken thighs I had was anemic at best so I pulled it off. Apple replaces pear and vermouth subs in for white white because that’s what I had on hand. Enjoy!

Chicken with Turnip and Apple
Servings: 3-4
Prep time: 10 minutes
Total time: 45 minutes

Ingredients:

  • 1 to 2 Tbsp. vegetable oil, divided
  • 4 bone-in chicken thighs, skin removed and excess fat trimmed
  • 1 onion, 1/4″ dice (about 1 1/2 cups)
  • 2 Gala apples, peeled, cored, 1/4″ dice (about 1 cup)
  • 2 small turnips, peeled, 1/4″ dice (about 2 cups)
  • 4 garlic cloves, minced or pressed
  • 1 teaspoon fresh thyme leaves, plus more for serving
  • 1/2 cup dry vermouth or white wine

Directions:

  1. Pat chicken dry and season with kosher salt and black pepper.
  2. Heat half the oil in a large skillet over medium-high heat. Cook the chicken, skin side down, until skin is well browned, 4-5 minutes. Flip the chicken over and continue to cook until the second side is also nicely browned. You may want to lower the heat to medium after flipping to reduce the risk of burning the fond. When the chicken is well browned on both sides transfer it to a plate.
  3. Evaluate the fat left in the pan; if you have less than a tablespoon then make up the difference with more vegetable oil. Return the pan to medium heat. Add onion, pear, turnip, and a generous pinch of kosher salt. Toss to coat in the oil, distribute in the pan and ignore for 5 minutes. Toss and distribute again and ignore for another 5 minutes.
  4. Add the garlic and thyme. Stir to combine and cook until fragrant, about 30 seconds.
  5. Remove the pan from the heat and carefully add the vermouth. Stir into the other ingredients and return the pan to medium heat. Nestle the chicken into the apple/turnip/onions; add any juices the leaked onto the plate.
  6. Cover and cook for 10 minutes. Check the check temperature; if it is 165° or above then remove the cover and allow the liquid to evaporate; about 5 minutes. Otherwise recover and cook for an additional 5 minutes for every 10° short of 165.
  7. Taste the apple/turnip/onions and adjust seasoning as desired. Serve with braised greens or a green salad.

Notes:
You can toss the apple and turnip with 1/2 teaspoon of cider vinegar to help prevent browning while you prep your other ingredients. Really any vinegar or even lemon juice will work here.

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