Citrus Braised Drumsticks With Parsnips

Here’s an impressive, flavorful dinner that lets the stove do most of the work. Simmering the chicken over low heat for a long time, known as braising, is a foolproof technique that yields tender, perfectly cooked meat every time. Orange juice is a brilliant braising liquid because it infuses the chicken with juicy flavor, caramelizes the parsnips, and cooks down into a tangy sauce. Lemon juice and briny olives balance out the OJ’s sweetness, and fresh chopped flat-leaf parsley adds a pop of color. This dish is great for weeknight dinners, but also makes a show-stopping dinner party meal.

Ingredients

• 8 chicken drumsticks

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 2 tablespoons extra-virgin olive oil

• 3 cups sliced parsnips

• 1 cup sliced red onion

• 1 cup fresh orange juice (from 3 oranges)

• 2 tablespoons fresh lemon juice

• ½ teaspoon ground cumin

• ½ cup pitted green olives

• chopped fresh flat-leaf parsley, for serving

Nutrition

Calories 455

Fat 20g

Sat Fat 4g

Cholesterol 251mg

Sodium 924mg

Protein 47g

Carbohydrate 23g

Sugar 10g

Fiber 4g

Iron 3mg

Calcium 75mg

Directions

1. Season the chicken with the salt and pepper. Heat the oil in a large pot over medium-high; cook the chicken in batches until browned, 4 minutes on each side. Remove the chicken; reserve 1 tablespoon of the drippings in pot.

2. Reduce heat to medium; add the parsnips and cook, stirring, until lightly browned, 2 minutes. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in the orange juice, lemon juice, and cumin.

3. Add the chicken and olives; cover and simmer, 30 to 35 minutes. Serve garnished with parsley.

Yields: 4