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CSA Week 21: Braised Chicken Thighs with Fall Vegetables and Beans

October 29, 2010

This recipe is great for those days you are hanging around the house, and want something tasty for dinner without much oversight.  I used vegetables that I had on hand, but any number of substitutions would also work.

CSA Veggies


  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 2 large chicken thighs (mine came from my CSA, frozen)
  • 1/2 lb. string beans, rinsed and halved
  • 5-6 garlic cloves, sliced
  • 4 medium carrots, chopped
  • 3 medium sweet potatoes, peeled and chopped
  • 3 turnips, chopped, and their greens
  • 1 30 oz. can small white beans or cannelini beans, rinsed and drained
  • 1/4 cup apple cider
  • 1/2 cup apple cider vinegar
  • 1 bunch parsley, roughly chopped
  • Salt and pepper to taste

1. Heat the butter and olive oil in a large dutch oven.  Add the chicken and brown on all sides.

2. Add ingredients to the dutch oven from string beans through vinegar.  Cover and simmer on low until the internal temperature of the chicken reads 180 degrees (about 60 minutes, 90 if you started with frozen chicken).

Everyone in the pot!

3. Turn off the heat, and add parsley, salt and pepper.  Let the chicken cool a bit, then remove skin and bones, cutting up the chicken into bite-sized pieces.  Return meat to the pot, and set aside skin and bones.  Use this to make a tasty stock along with your vegetable peels.

If you don't mind cutting up your chicken as part of dinner, you can serve family style out of the dutch oven.

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