Balsamic Braised Chicken with Turnips, Carrots and Peas

Balsamic Braised Chicken with Turnips and Carrots (1)
Robin Miller
  • Yield: 4 servings


1tablespoon olive oil
4 bone-in chicken breast halves, skinned
salt and freshly ground pepper
3cups reduced-sodium chicken broth, divided
1/4cup balsamic vinegar
1teaspoon dried oregano
2 bay leaves
2 turnips, peeled and diced
16 baby carrots, with greens attached if possible
3/4cup fresh or frozen green peas (keep peas frozen until ready to use)
1tablespoon cornstarch
2 green onions, choped


1. Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and place flesh-side down in the hot pan. Cook for 2 minutes per side, until golden brown. Remove the chicken from the pan and set aside.

2. Add 2 1/2 cups of the broth, all of the vinegar, oregano, and bay leaves to the same pan over medium heat. Bring to a simmer, scraping up the brown bits from the bottom of the pan.

3. Return the chicken to the pan with the turnips, carrots and fresh peas (if using, save frozen peas for later). Bring to a simmer, reduce the heat to medium-low, partially cover (foil is fine) and simmer for 10 to 15 minutes, until the chicken is cooked through and the vegetables are tender.

4. Dissolve the cornstarch in the remaining 1/2 cup of broth. Add the mixture to pan (with the frozen peas if using). Simmer for 1 minute, until the sauce thickens. Transfer the chicken and vegetables to a serving platter, remove the bay leaves, and top with the green onions.