St. Patrick's Day Chicken
|Chicken||3 Pound, cut into 8 pieces, skin removed|
|Freshly ground pepper||1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Onion||1 Large, cut into 6 wedges|
|Head of green cabbage||1 Medium, cut into 6 wedges (About 1.5 Pounds)|
|Turnips||2 Medium, peeled and quartered|
|Carrots||3 , peeled and cut into 2-inch lengths|
|Small red potatoes||1⁄2 Pound, scrubbed|
|Chicken broth||2 Cup (32 tbs) (Preferably Reduced-Sodium)|
|Dried thyme||1 1⁄2 Teaspoon|
1. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large Dutch oven, heat oil and cook chicken over medium-high heat, turning once or twice, until browned, about 7 minutes. Remove from pan. Add onion, cabbage, turnips, and carrots to drippings and cook, stirring often, until lightly browned, about 8 minutes. Sprinkle lightly with remaining salt and pepper. Return chicken to pot and add potatoes, broth, bay leaf, and thyme. Stir to mix.
2. Reduce heat to medium-low and simmer, covered, stirring occasionally, until vegetables are tender, about 40 minutes. Discard bay leaf. Serve chicken and vegetables with the broth.