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RECIPE LIST FOR

MAIN DISHES WITH POULTRY

Roasted Chicken with Root Vegetables

Balsamic Chicken with Vegetables

Chicken and Rice with Winter Vegetables

Chicken Stew with Root Vegetables

Chicken in Red Wine with Root Vegetables

Chicken Pot Pie with Sweet-Potato Biscuits

Chicken Paella

Chicken and Barley Pilaf with Winter Vegetables

Rigatoni with Tomato-Braised Chicken and Root Vegetables

Chicken Sauté With Brussels Sprouts

Chicken and Brussels Sprouts Stir-Fry

Spicy Black Bean Brussels Sprouts and Chicken Stir-Fry

Chicken and Chinese Cabbage Stir-Fry

Orzo with Kale, Chicken, and Feta Cheese

Lemon-Braised Chicken with Turnips

Red-Cooked Chicken with Turnips

Sunshine Turkey

Braised Turkey Breast with Winter Vegetables

Braised Turkey on a Bed of Kale

Roasted and Braised Duck with Sauerkraut and Root Vegetables

Roasted Stuffed Duck with Roasted Vegetables

Vegetarian dishes are marked with this symbol:

Roasted Chicken With Root Vegetables

Serves 4–6

Root vegetables bathed in drippings from a roasting bird are exceptionally tasty. Mashed potatoes are the obvious accompaniment.

1 whole roasting chicken (3½–5 pounds), neck and giblets removed

1 whole garlic head, cloves separated and peeled

2 teaspoons crushed dried rosemary or sage

8 cups peeled and cubed mixed root vegetables (beets, carrots, celery root, parsnips, rutabagas, salsify, and/or turnips)

1–2 onions, cut into wedges

2 tablespoons sunflower, canola, or extra-virgin olive oil

Salt and freshly ground black pepper

3 cups chicken broth (page 127)

3 tablespoons all-purpose flour

2 tablespoons water or dry white wine

1 Preheat the oven to 350°F.

2 Rinse the chicken under cold running water and pat dry. Set in a large roasting pan. (The pan must be large enough to hold the vegetables in a single layer surrounding the chicken.) Insert a few garlic cloves and 1 teaspoon of the rosemary in the cavity of the chicken.

3 Combine the root vegetables and onions in a large bowl. Add the remaining garlic cloves to the vegetables, along with the remaining 1 teaspoon rosemary. Add the oil, season with salt and pepper, and toss to coat. Arrange the vegetables in a single layer around the chicken.

4 Roast for 1½ to 2 hours (20 to 25 minutes per pound), until the juices run clear from the chicken, a leg moves easily, and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F. Stir the vegetables once or twice during the roasting to promote even cooking and to baste the vegetables.

5 Transfer the chicken to a serving platter and keep warm under a tent of foil. Spoon the vegetables into a serving bowl and cover to keep warm.

6 To make a gravy, place the roasting pan over one or two burners on medium-high heat. Add the broth and stir to deglaze the pan, bringing the broth to a boil. In a small bowl, combine the flour and water, mixing until completely smooth; stir into the boiling pan juices. Taste and add salt and pepper, if needed.

7 Carve the chicken and serve with the gravy, passing the vegetables separately.

Balsamic Chicken With Vegetables

Serves 4

Here’s a simple one-dish meal of roasted chicken, vegetables, and potatoes. Although perfect for a busy midweek meal, it makes a fine dinner for company when served with red wine and crusty French bread.

8 bone-in chicken thighs

6 shallots, peeled and halved if large

1 whole garlic head, cloves separated (peeling is optional)

1¼ pounds russet (baking) potatoes, peeled and cut into wedges

1 rutabaga, peeled and cut into 1-inch cubes

2 parsnips, peeled and sliced

2 carrots, peeled and sliced

1 tablespoon dried rosemary

Salt and freshly ground black pepper

6 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

1 Preheat the oven to 400°F.

2 Remove any fat from the chicken. Rinse and pat dry. Combine the chicken, shallots, garlic, potatoes, rutabaga, parsnips, and carrots in a large roasting pan. Add the rosemary and season with salt and pepper. Whisk together the oil and vinegar, pour over the chicken and