Chicken Braised with Salsify

Name: Chicken Braised with Salsify
Yield: 4 servings
Cuisine: British
Ingredients: 3½-pound chicken, cut in serving pieces (giblets reserved for another use); 2 tablespoons flour; 2 tablespoons butter; 1 tablespoon peanut or corn oil; 1 tablespoon peanut or corn oil; 1½ pounds scorzonera or white salsify; 1½ pounds scorzonera or white salsify; 1 medium onion, chopped (¾ cup); Big pinch each pepper, nutmeg, cinnamon, and thyme; Big pinch each pepper, nutmeg, cinnamon, and thyme; Big pinch each pepper, nutmeg, cinnamon, and thyme; Big pinch each pepper, nutmeg, cinnamon, and thyme; ½ cup dry vermouth or white wine; ½ cup dry vermouth or white wine; 1 cup chicken stock or broth; 1 cup chicken stock or broth; Salt

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

There are some dishes in which ingredients seem to give and take, in equal quantities, as do salsify and chicken here: each lends its special flavor to the other to make a new but familiar taste. For an easy, change-of-pace meal, add this to your repertoire.

Ingredients

3½-pound chicken, cut in serving pieces (giblets reserved for another use)
2 tablespoons flour
2

Europe
France
United Kingdom
Italy
Spain
Belgium
Spring
Mediterranean

Method

Trim fat from chicken; sprinkle with flour. Heat butter and oil in a large skillet and brown chicken on both sides over moderate heat. Transfer to a casserole.
Scrub, trim, and peel salsify. Cut into 2-inch lengths (see Note). Brown slowly in skillet; it takes about 10 minutes. Add to casserole.
Add onion t