Subj : 10 Favorite Chicken - 10
To   : All
From : Dave Drum
Date : Tue May 21 2024 13:08:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Balsamic Roasted Chicken Thighs w/Root Vegetables
 Categories: Poultry, Vegetables, Potatoes, Herbs, Pork
      Yield: 6 servings
 
      4 tb Olive oil, divided
      3 tb Stone-ground mustard
      2 tb Balsamic vinaigrette
    3/4 ts (ea) kosher salt & fresh
           - ground pepper; divided
      6    Bone-in chicken thighs
      4 md Parsnips; peeled, in 1/2"
           - pieces
      1 md Sweet potato; peeled, in
           - 1/2" pieces
      4    Shallots, chopped
    1/4 ts Caraway seeds
      4 tb Minced fresh parsley;
           - divided
      3 sl Bacon; cooked, crumbled,
           - divided
 
  In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette
  and 1/2 teaspoon each salt and pepper until blended. Add
  chicken, turning to coat. Refrigerate, covered, 6 hours
  or overnight.
  
  Set oven @ 425ºF/218ºC.
  
  Place chicken, skin side up, on half of a greased
  15x10x1-in. baking pan. Place parsnips and sweet potato
  in a large bowl; add shallots, caraway seeds and the
  remaining oil, salt and pepper and toss to combine.
  Arrange in a single layer on remaining half of pan.
  
  Roast chicken and vegetables 20 minutes. Stir
  vegetables; roast chicken and vegetables until
  vegetables are tender, 15-20 minutes longer.
  
  Transfer vegetables to a bowl; toss with 2 tablespoons
  parsley and half of the bacon. Serve chicken with
  vegetables; sprinkle chicken with the remaining parsley
  and bacon.
  
  Erin Chilcoat, Central Islip, New York
  
  Makes: 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Dog's favourite game: "Now guess where I did it."
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