Beer Braised Chicken and Root Vegetables
Ingredients:
- 1 tbsp Olive Oil
- 4 Boneless Skinless Chicken Breasts
- .5 tsp Ground Black Pepper
- 1 tsp Sea Salt divided
- 1 c Rutabagas peeled and cut into 2 inch pieces
- 1.5 tbsp Butter divided
- 4 Parsnips cut into 2 inch pieces
- 1 c Onions chopped
- .75 tsp Caraway Seeds
- .75 c Beer wheat beer
- .75 c Chicken Broth
- 1 tbsp Dijon Mustard
- 1.5 tbsp Fresh Tarragon
- 1.5 tsp Apple Cider Vinegar
- 3 tbsp Green Onions
Instructions:
- Peel rutabaga and cut into 2 inch pieces. Cut parsnips into 2 inch pieces.
- Heat oil in large, high sided skillet over medium-high heat. Sprinkle chicken with pepper and .5 tsp salt. Cook chicken until browned on 1 side, 4-5 minutes. Remove from skillet.
- Add rutabaga and 1 tbsp butter to skillet. Cook, stirring often, until caramelized, 5-6 minutes. Add parsnips, onions, and caraway seeds. Cook, stirring occasionally, until browned, 3-4 minutes.
- Add beer, chicken broth, and mustard, bring to a boil over high. Return chicken to skillet and reduce heat to medium-low. Cover and simmer until chicken reaches at least 155 degrees in its thickest portion, about 10 minutes.
- Remove chicken from skillet and cover to keep warm.
- Cook vegetables, uncovered, until tender, another 20-25 minutes. Stir in tarragon, vinegar, green onions, remaining salt, and remaining butter.
Nutrition
Calories: 382kcal | Carbohydrates: 38g | Protein: 27g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 979mg | Potassium: 1250mg | Fiber: 9g | Sugar: 10g | Vitamin A: 240IU | Vitamin C: 43.6mg | Calcium: 105mg | Iron: 2.1mg
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