Fall Recipe: Chicken and Yams | KCET
Fall Recipe: Chicken and Yams
It's finally cold enough for warming fall recipes. Cool nights with early sunsets are prime time for busting out tea candles at the dinner table and filling your kitchen with the smell of bread warming in the oven. This recipe is a perfect one-pot wonder to kick off the season, and it will go well with that white wine you have (or don't have) leftover. Pop a bottle and put the baguette in the oven, it's fall.
Chicken and Yams adapted from Jacques Pépin
4-6 pieces of chicken (skinless, boneless, and mostly thighs)
One cup of chopped onion
Eight large shallots, peeled
Eight whole cloves of garlic
A bunch of nice white or crimini mushrooms
Four yams, peeled and quartered
Two parsnips, cut in rounds
One cup (or more) of white wine
Salt and pepper to taste
Flatleaf parsley, off the stem
Brown the chicken in a little bit of olive oil in a large, deep pan.
Add the onion, shallots, and mushrooms, yams, parsnips, and wine.
Cook for a half an hour on medium heat, sprinkle with flatleaf parsley, and serve with good, crusty bread.
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