Oooohhh good eats. How I love thee. I found the Roasted Butternut Squash and Kale recipe on Bubbles and Booya‘s blog. Here is the link NOMNOM. I had one change, I subbed the nutritional yeast for Parmesan cheese, but only because I hadn’t been able to find the yeast. I want to order it online and give it a whirl though. This recipe was AWESOME! My husband was worried about the combo…but was very very impressed with how good it was. TRY IT OUT! NOM!
As for the Chicken and Parsnips, I found that here. Here we go. ASSEMBLE THE INGREDIENTS! We have 6 chicken thighs, 2 parsnips, 2 shallots, chicken stock, arrowroot flour, 1 cup chardonnay, rosemary and butter.
We went out to check to see if our rosemary survived the frost and it did! So we brought it in so we could save it. Kinda looks like a tree. Coooool. Gave Charlie the job of drying and ripping up the Kale for the side dish.
So evidently the rest of my pictures have vanished from my phone….so I’ll have to put some random ones in here w. the directions. First you get a dutch oven nice and hot w a bit of oil in it. Take the chicken, salt and pepper it and add some arrowroot flour. Put in the pan, brown on both sides for about 6-8 minutes. Transfer to a plate. (RANDOM ADORABLE BABY IN HAT!) And a pic of 2 peeled parsnips. I have never had a parsnip before. Its like a slightly sweet carrot and kinda love em!
Next add chopped shallots, parsnips (which are peeled and cut into strips) and a sprig of rosemary to the pan. Let it cook for a minute then add the wine. Reduce by half and then add the chicken stock. Bring back the chicken, cover and let cook for about 25 minutes. Take off the cover, let the sauce thicken, remove rosemary sprig and serve. NOMNOMNOM.