Roasted Turnip, Apple, Rosemary w/Paprika, Parsley, Cream + Chicken Thighs

Name: Roasted Turnip, Apple, Rosemary w/Paprika, Parsley, Cream + Chicken Thighs
Ingredients: 1 cup (240 ml) cream; ¼ cup (60 ml) white wine; ½ tsp (2 g) sweet paprika; ½ tsp (2 g) smoked paprika; Same mixture of turnip, rutabaga, potato, and apple, or just turnip and rutabaga; Same mixture of turnip, rutabaga, potato, and apple, or just turnip and rutabaga; Same mixture of turnip, rutabaga, potato, and apple, or just turnip and rutabaga; Same mixture of turnip, rutabaga, potato, and apple, or just turnip and rutabaga; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4 chicken thighs (6 oz | 170 g each)

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

4 chicken thighs (6 oz | 170 g each)
Salt and freshly ground black pepper

Main course
Gluten-free

Method

Season the chicken thighs with salt and pepper. Toss the veg with the paprikas and spread in a baking dish. Pour the wine and cream over the veg, put the chicken thighs on top of the vegetables, and bake until the chicken and the vegetables are cooked through, about 40 minutes.