Braised Chicken & Veggies 75-25

Servings: 3

Calories per Serving: 648

Prep Time:

Cook Time:

Total Time: 1 hour 20 minutes

Ingredients

1/2 tsp Avocado Oil

1/8 tsp Sea Salt

1 1/2 lbs Chicken Leg, Bone-In (skin on)

3 Parsnip (chopped)

2 cups Radishes (halved)

1 tbsp Thyme (fresh, chopped)

2 1/2 cups Organic Chicken Broth

Instructions

  1. Preheat the oven to 325oF (163oC).
  2. In a dutch oven add the avocado oil over medium heat. Sprinkle the sea salt over the chicken on both sides and then add to the pot. Sear the chicken for five minutes per side and then remove. Work in batches with the chicken if necessary.
  3. Add the parsnips and radishes to the pot and cook for 3 to 4 minutes, stirring occasionally. Add the chicken back to the pot, on top of the vegetables, along with the thyme and the chicken broth. Place in the oven and cook for 55 to 60 minutes or until the chicken is cooked through. Serve and enjoy!

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