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Holm Cooking: Pan Roast of Turnip, Apple, Chicken, Radishes & Hazelnuts
Winter is coming.
8 boneless skinless chicken thighs
2 teaspoons Kosher salt
6 branches of fresh thyme plus 1 teaspoon of leaves
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
2 tablespoons canola or vegetable oil - we used olive
3 tablespoons unsalted butter
8 baby turnips trimmed and cut in half
1 Golden Delicious Apple - peeled, cored and cut in 8 wedges - whoops - forgot to peel!
8 radishes trimmed and cut in half - plus thinly sliced radish for garnish
4 cloves of garlic, peeled and smashed
1/2 cup apple cider vinegar
1/3 cup of toasted, blanched hazelnuts for garnish.. I thought we had hazelnuts - nope - we used small almonds....
Place chicken, salt thyme leaves mustard and pepper in a bowl - toss well to coat
Preheat oven to 425F. Place a large ovenproof saute pan over high heat. Place a wie rack over a rimmed baking sheet next to the stove.
When the saute pan is hot, add the oil. Carefully add the chicken into the hot oil in a single layer and cook, flipping once, until browned on both sides. As chicken is browned move it to the rack to rest. Pour off excess oil.
Place the pan over medium heat and add 2 tablespoons of the butter. Immediately add the Turnips, apple, radishes, garlic and thyme branches. Toss well - Saute for about 3 minutes - till just softened.
Return chicken to the pan, along with any juices that have collected on the pan below.
Toss everything well to combine.
Bake for 20 minutes - or until the chicken registers 160 degrees on instant read meat thermometer. Remove pan from oven and transfer chicken pieces back to the wire rack to rest. After resting the temperature should reach a minimum of 165 degrees.
Add the vinegar and teh remaining 1 tablespoon of butter to the saute pan and stir well over low heat to deglaze.
Boil one minute to thicken slightly.
Divide the chicken among four plates, and arrange the vegetables and apple around it. Pour over the sauce.
Garnish with radish slices and hazelnuts.