This is a rich and flavorful stew to share as the days get shorter and the nights get longer.

6 boneless, skinless chicken thighs, excess fat trimmed per tips in the blog
2 Tablespoons olive oil
1 pound cremini mushrooms, sliced
4 large garlic cloves, minced
½ yellow onion, diced
3 parsnips, chopped any way you want into small bite size pieces
3 carrots, chopped into bite size pieces
½ cup coarsely chopped parsley
2 Tablespoons balsamic vinegar
½ cup vermouth or dry white wine
Salt and freshly ground pepper to taste

Use your biggest skillet that has a cover. Cut the chicken thighs into three pieces each. Salt and pepper them lightly. Heat the olive oil over moderate heat. Sear the chicken pieces. Don’t try to fiddle with them for the first four minutes. That way they cook enough to not stick. Finish browning them on all sides. Remove from pan and set aside.

Cook the mushrooms, onions, parsnips, and carrots over medium high heat for about 5 minutes. They fill up the pan but soon begin to cook down and release some liquid. Stir in the garlic and parsley cooking for about a minute until the garlic is fragrant. Stir in the vermouth or white wine along with the balsamic vinegar. Bring to a boil for a minute then add the chicken and any juices back to the pan. Try to partially bury them with the veggies. Cover and simmer for about 10 minutes or until the parsnips and carrots are tender. Adjust the seasoning and serve hot garnished with more parsley.

Serves 6

Nutrition Information Per Serving:
Calories: 259
Fat: 11 gm
Saturated Fat: 2 gm
Trans Fat: 0 gm
Cholesterol: 49 mg
Carbohydrate: 21 gm
Fiber: 5 gm
Protein: 17 gm
Sodium: 179 mg

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