INGREDIENTS
2 lb
Chicken thighs, skinless bone-in
2
Leeks
1 lb
Parsnips
10
Sage, fresh leaves
1 3/4 cups
Chicken stock, low-sodium
2 cups
Brown rice, cooked
1
Salt and freshly ground black pepper, Coarse
1/2 cup
Apple cider vinegar
2 tbsp
Vegetable oil