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Braised Chicken and Parsnips

Martha Stewart
  • minutes
  • Serves 4

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