Braised Chicken and Sunchokes with Bay Leaves

Name: Braised Chicken and Sunchokes with Bay Leaves
Ingredients: ½ tablespoon kosher salt; ¼ teaspoon pepper; 2 tablespoons flour; 4 bay leaves; 1 cup white wine; 1½ pounds sunchokes; 1 medium onion, chopped; 2½- to 3-pound chicken, cut into 8 pieces; 2 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Tubby little tubers are treated here as petite potatoes. The rich scent of bay subtly transforms both chokes and chicken in this simple but unusual meal. Don’t expect textural uniformity in the Jerusalem artichokes; do expect to relish their various phases from creamy to crunchy. Cook chicken with skin or without (my choice).

Ingredients

2 tablespoons flour
½ tablespoon kosher salt
¼ teaspoon

Main course

Method

Set oven to 350°F. Mix flour, 1 teaspoon salt, and pepper in a bag. Toss chicken pieces in it to coat evenly. Set a large ovenproof sauté pan or Dutch oven over moderate heat. Add oil and tip to coat pan. Add chicken. Cook until both sides are golden. Transfer to plate.