Chicken Broth Braised Turnips Recipes

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CHICKEN BROTH-BRAISED TURNIPS



Chicken Broth-Braised Turnips image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

4 medium turnips, peeled and cut into 1-inch wedges
3/4 cup chicken stock (preferably homemade)
1 1/2 tablespoons cold unsalted butter
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh tarragon, plus more for garnish

Steps:

  • Put the turnips, chicken stock, 1/2 tablespoon of the butter, sugar and 1/2 teaspoon salt in a medium skillet. Bring to a boil over medium-high heat. Reduce the heat to a bare simmer and cook, covered, until the turnips are just tender, about 10 minutes. With a slotted spoon, transfer the turnips to a bowl.
  • Increase the heat to medium high and boil the remaining chicken stock until it reduces to 2 tablespoons, about 7 minutes. Off the heat, return the turnips to the skillet. Add the remaining tablespoon butter and the tarragon; stir until the butter is melted and the turnips are well coated. Garnish with additional chopped tarragon.

ROAST CHICKEN WITH TURNIPS



Roast Chicken With Turnips image

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 4

1 chicken, about 3 pounds
Salt and pepper to taste
4 tablespoons softened butter or olive oil
2 pounds white turnips, peeled and cut in slices 1/4 inch thick

Steps:

  • Heat oven to 450 degrees. Place a nonstick roasting pan on a rack set low in oven. Season chicken with salt and pepper, and rub it with about a third of the butter or oil.
  • When oven is hot, add another third of the butter or oil to pan. Place chicken in hot pan, breast up; roast 15 minutes, or until top begins to brown. Remove from oven, and scatter turnips around it; dot them with remaining butter, or drizzle with remaining oil. Tilt pan so juices run out of chicken.
  • Roast 15 minutes longer, and then baste chicken with pan juices. Continue to roast (lower heat to 350 if bird is becoming too brown) until an instant-read thermometer inserted in meaty part of thigh registers 155 degrees, 15 to 30 minutes more. Remove bird from pan, and raise heat to 500 degrees. Return turnips to oven in pan.
  • Let chicken rest while turnips brown, about 5 minutes. Carve chicken, and serve with turnips and pan juices.

Nutrition Facts : @context http, Calories 685, UnsaturatedFat 33 grams, Carbohydrate 16 grams, Fat 49 grams, Fiber 5 grams, Protein 45 grams, SaturatedFat 12 grams, Sodium 1354 milligrams, Sugar 9 grams, TransFat 0 grams

BRAISED CHICKEN WITH COUNTRY HAM AND TURNIPS WITH THEIR GREENS



Braised Chicken with Country Ham and Turnips with Their Greens image

The two-step cooking process here yields perfectly moist and flavorful results: First, you put a nice sear on the chicken in a skillet. Next, you finish it off in the oven, slow-cooking it in a wonderful pot likker of seasonal vegetables and country ham. That's it. Once you get the hang of this basic method, you can use it to make endless variations.

Yield serves 4 to 6

Number Of Ingredients 9

One 3- to 3 1/2-pound chicken, cut into 10 pieces (see Know-how, page 129)
Sea salt and freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
1 bunch baby turnips (8 to 10 turnips), scrubbed, greens removed and reserved (you should have about 5 ounces of greens), or substitute 5 ounces of spinach
2 ounces country ham, diced
2 garlic cloves, smashed
1 1/2 cups low-sodium chicken broth
1 tablespoon fresh rosemary

Steps:

  • Preheat the oven to 375°F.
  • Rinse the chicken, pat dry, and remove any excess fat. Season all over with salt and pepper to taste. Lightly dust each piece, skin side only, with the flour.
  • Heat the olive oil in a large ovenproof, nonstick skillet over medium-high heat until sizzling hot (see Know-how, page 100). Add the chicken and brown for about 5 minutes per side.
  • Remove the chicken from the skillet to a plate and set aside. Add the turnips and ham and cook and stir for about 2 minutes, until the ham is slightly crispy. Add the garlic and cook and stir for 1 minute more. Add the broth and rosemary, scrape up all the brown bits from the bottom of the pan, and bring to a low boil. Reduce the heat to a simmer and return the chicken to the skillet, skin side up, along with any juice that has collected in the bottom of the plate.
  • Place the skillet in the oven to roast for about 30 minutes, basting the chicken with the cooking liquid several times, until cooked through and the juices run clear when the thickest part of the thigh is pierced with the tip of a small knife.
  • Remove from the oven and transfer the chicken to a large serving platter, loosely covered to keep warm. Add the turnip greens to the skillet, place over medium heat, and cook and stir until just wilted and tender, 3 to 5 minutes. Arrange the turnips and greens around the chicken, spoon the broth and ham on top, and serve warm.

BRAISED TURNIPS



Braised Turnips image

Provided by Amanda Freitag

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 6

4 tablespoons butter
2 pounds baby turnips with greens, turnips quartered and greens chopped
2 pounds baby turnips with greens, turnips quartered and greens chopped
1 cup chicken stock
2 tablespoons cider vinegar
Salt and freshly ground black pepper

Steps:

  • Add the butter to a large skillet set over medium-high heat. Add the turnips to the pan and cook until slightly browned and just tender, about 10 minutes. Add the greens and stock, and simmer until the turnips are cooked through and greens are tender, 10 to 12 minutes. Stir in the vinegar and season with salt and pepper to serve.

MY CHICKEN BROTH-BRAISED BABY TURNIPS



My Chicken Broth-Braised Baby Turnips image

These small turnips are perfect with duck or roast chicken.

Provided by Joel Robuchon

Yield Serves 4

Number Of Ingredients 7

14 ounces small new turnips, all about the same size for even cooking, peeled
1/4 ounce superfine sugar
1 pinch fine salt
3 tablespoons butter
1 1/4 cups chicken broth, preferably homemade
3-6 tablespoons pan drippings from a roast chicken, or 2 tablespoons olive oil
1 tablespoon flat-leaf parsley, chopped

Steps:

  • Peel the turnips and put them in a large bowl with the sugar and pinch of fine salt. Toss to coat the turnips thoroughly.
  • In a large pot, melt the butter. When it is blond and foamy, add the turnips to the pot in a single layer and brown on all sides. When they are golden brown, add a third of the chicken broth and cook, covered, over low heat until the broth has been completely absorbed. Repeat a second and then a third time: When this is done, the turnips are cooked. (Turnips should never be left dry in the pot. If the broth reduces too quickly, add a bit of water when necessary.)
  • Drizzle with a few spoons of chicken jus or olive oil and bring to a simmer. When it begins to bubble, sprinkle with parsley and serve immediately.

CHICKEN AND TURNIP SOUP



Chicken and Turnip Soup image

This is a wonderful soup and great comfort food on a cold night. It's just the thing for a cold too! Here in Portugal we really like our chicken soup with rice ("canja") but this is a very tasty and colorful variation I often enjoy. The quantities are all aproximations: add or reduce to your liking. :)

Provided by ana c.

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 whole chicken, quartered (with our without giblets)
3 big potatoes, chopped
2 medium onions, quartered
2 turnips, chopped
1 bunch turnip greens, chopped
water
3 medium carrots, chopped (optional)
20 g stellini pasta (or similar) (optional)
1 lemon
salt
red wine vinegar

Steps:

  • Place the potatoes, onions, chicken, carrots and turnip roots in a 5L (about a 6 quarts) pot. Add enough water to generously cover the ingredients (by about 3 inches). Add a pinch of salt.
  • Bring to boil over medium-high heat. When the water starts boiling lower heat to a simmer. Let it do that, uncovered, until meat and potatoes are almost done (about 20 minutes). Add pasta and turnip leaves. Allow pasta to cook al dente. Correct salt to taste and it's done!
  • To serve: Remove chicken and shred desired/needed amount. Place the rest of the chicken back in the pot (since I'm very lazy I usually just grab the piece of chicken I want with a pair of tongs or a fork and shred it in the bowl using my fork and spoon); Ladle soup into a (big) bowl. Garnish with a splash of red wine vinegar or a good squeeze of lemon. Add pepper and/or tabasco, if desired.
  • Note: I'm still a student so I never use stock (bescause I've never made any and I've never seen those practical little xartons of ready made made stuff), which is why I cook the chicken with the bones and neck and all, but if you have homemade chicken stock use it and just add the parts of the bird you like (breast, thigh) cut into bite size pieces; I'm sure it will be just as good, if not better! :).

Nutrition Facts : Calories 651.9, Fat 35.6, SaturatedFat 10.2, Cholesterol 162.6, Sodium 191.4, Carbohydrate 39.2, Fiber 5.7, Sugar 4.8, Protein 42.8

BONE BROTH-BRAISED TURMERIC CHICKEN WITH VEGGIES



Bone Broth-Braised Turmeric Chicken with Veggies image

Provided by Trisha Yearwood

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

2 pounds bone-in, skin-on chicken thighs (about 4 thighs)
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper
1 tablespoon coconut oil
3 small or 2 medium carrots, cut into 1/2-inch half-moons
1 shallot, sliced
3 cloves garlic, grated
1 tablespoon grated ginger
1 teaspoon ground turmeric
1 head cauliflower, cut into florets
2 tablespoons golden raisins
1 1/2 cups bone broth
2 tablespoons honey
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F.
  • Sprinkle the chicken on both sides with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Heat a braiser or large heavy-bottomed skillet over medium-high heat. Add the oil and heat until melted and shimmering. Add the chicken to the pan, skin-side down. Sear until the skin is deep golden brown, 4 to 5 minutes. Flip the chicken and cook for 2 to 3 minutes more. Remove to a plate. Stir the carrots into the pan and cook until softened, 2 to 3 minutes. Add the shallot, garlic, ginger and turmeric and cook until fragrant, about 30 more seconds. Add the cauliflower and raisins and stir together. Pour in about 1/2 cup bone broth and scrape any browned bits off the bottom of the pan. Pour in the remaining broth and the honey. Nestle the chicken back into the pan skin-side up. Bring to a boil, then place in the oven and bake until the chicken is cooked through and the cauliflower is tender, 20 to 25 minutes. Sprinkle with the cilantro and serve immediately.

ROASTED CHICKEN WITH CARROTS, TURNIPS, AND ZUCCHINI



Roasted Chicken with Carrots, Turnips, and Zucchini image

Categories     Chicken     Herb     Poultry     Vegetable     Roast     Spice     Carrot     Turnip     Zucchini     Winter     Cilantro     Gourmet

Yield Serves 4

Number Of Ingredients 13

1 teaspoon ground coriander seeds
2 teaspoons ground cumin
1 1/2 teaspoons coarse salt
3 medium garlic cloves, chopped fine
1/3 cup finely chopped fresh coriander sprigs (wash and spin dry before chopping)
3 to 4 tablespoons unsalted butter, softened
a 4-pound chicken, giblets reserved for another use
1 pound carrots (about 5 large), cut diagonally into 1-inch-thick pieces
1 pound turnips (about 4 medium), peeled and cut into 1-inch wedges
1 pound zucchini (about 2 medium), halved lengthwise and cut diagonally into 1-inch-thick pieces
1 cup chicken broth
1/2 cup water
a beurre manié made by kneading together 1/2 tablespoon softened unsalted butter and 1/2 tablespoon all-purpose flour

Steps:

  • Preheat oven to 425°F. and oil a 15- by 10- by 2-inch flameproof roasting pan.
  • In a small bowl stir together spices, coarse salt, garlic, and fresh coriander. Reserve 3 tablespoons mixture in another small bowl and into remainder stir 3 tablespoons butter.
  • Rinse chicken inside and out, removing any excess fat from opening of body cavity, and pat dry. Arrange chicken, breast side up, in center of roasting pan. With fingers loosen skin from breast at both ends and push half of seasoned butter under skin, spreading over breastbone to each side of breast. Massage skin from outside to spread butter evenly over breast. Put remaining seasoned butter in body cavity and with small metal or wooden skewers completely close body cavity and neck cavity. Tie drumsticks together with kitchen string and salt chicken lightly. Roast chicken in middle of oven 20 minutes.
  • Scatter carrots and turnips around chicken and toss with fat in pan (if chicken is very lean, add remaining tablespoon of butter). Roast chicken and vegetables 30 minutes. Scatter zucchini around chicken and sprinkle vegetables with 2 tablespoons reserved spice mixture, tossing them. Roast chicken and vegetables 30 minutes, or until a meat thermometer inserted in fleshy part of a thigh registers 170°F.
  • Remove string and skewers from chicken and pour any juices from inside chicken into pan. Transfer chicken to a platter and arrange vegetables around chicken, using a slotted spoon. Keep chicken and vegetables warm, covered loosely.
  • Skim fat from pan juices in roasting pan. To pan add broth, water, and remaining tablespoon reserved spice mixture and on top of stove deglaze over moderately high heat, scraping up brown bits and dissolving caramelized juices. Boil mixture until reduced by about half and stir in beurre manié. Boil sauce, stirring, about 2 minutes, or until thickened slightly, and transfer to a sauceboat.
  • Serve chicken and vegetables with sauce.

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