Quick Chicken Thigh and Parsnip Skillet
Succulent chicken thigh pieces are quickly seared and then sautéed with sweet, earthy parsnips, aromatic onion, and garlic, creating a comforting and wholesome skillet meal perfect for a winter evening.
Ingredients
- Chicken Thigh300 g
- Chicken Broth50 ml
- Onion50 g
- Garlic5 g
- Olive Oil10 ml
- Salt1 g
- Black Pepper0.5 g
- Parsnips250 g
- Dried Thyme1 g
Instructions
- 1Step 1
Dice the chicken thigh into bite-sized pieces. Peel and chop the parsnips into uniform pieces. Chop the onion and mince the garlic. (6 minutes)
- 2Step 2
Heat the olive oil in a large skillet over medium-high heat (0.5 minute). Add the diced chicken thigh and cook for 3 minutes, stirring occasionally, until browned on all sides.
- 3Step 3
Add the chopped onion, parsnips, minced garlic, dried thyme, salt, and black pepper to the skillet (1 minute).
- 4Step 4
Continue to sauté for 3 minutes, stirring occasionally, until the parsnips begin to soften.
- 5Step 5
Pour in the chicken broth, stir well, and let it simmer for 0.5 minute to reduce slightly. Serve hot.
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