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3 Roast for 45 to 55 minutes, until the vegetables are tender and the chicken is cooked through.

4 Transfer the chicken and vegetables (leaving behind the fat that has accumulated) to a heated platter and serve hot.

Kitchen Note: Chicken is done when the juices run clear (not pink) when the chicken is pierced with a knife.

Chicken And Rice With Winter Vegetables

Serves 6

Chicken and rice is one of those great combinations that shows up in many different styles. This crowd-pleasing one-dish pilaf combines the starring ingredient with leeks, carrots, and turnips.

12 bone-in chicken thighs (4–5 pounds)

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 large leek, trimmed and sliced

1 carrot, peeled and diced

2 turnips or 1 small rutabaga, peeled and diced

3 garlic cloves, minced

2 cups long-grain white rice

2½ cups chicken broth (page 127)

½ cup dry sherry

2 teaspoons dried thyme

2 bay leaves

1 Preheat the oven to 400°F. Set out a large roasting pan.

2 Remove any fat from the chicken. Rinse and pat dry. Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add enough chicken pieces to fit in the skillet in a single layer, and brown, turning several times, 5 to 10 minutes. Remove the chicken from the skillet and keep warm. Repeat with the remaining chicken pieces.

3 Pour off all but 2 tablespoons of the fat from the skillet. Lower the heat to medium. Add the leek, carrot, turnips, and garlic, and sauté until the vegetables have softened, about 5 minutes. Use a slotted spoon to transfer the vegetables to the roasting pan.

4 Add the rice to the skillet and sauté until the rice appears opaque and white and smells toasted, 3 to 5 minutes. Scrape the rice into the roasting pan. Add the broth, sherry, thyme, and bay leaves. Mix well. Arrange the chicken on top of the rice mixture. Cover with aluminum foil.

5 Bake for 60 minutes. Fluff the rice. Taste and adjust the seasoning. Serve hot.

Chicken Stew With Root Vegetables

Serves 6

When meat is cooked on the bone, the flesh is juicier and more flavorful, and the chicken in this stew is no exception. Use a good heavy cleaver, if you have one, to chop the chicken parts into easily served pieces. You have your choice of root vegetables, but it is a good idea to include carrots or a yellow-fleshed rutabaga for a touch of color. Serve with crusty bread for mopping up the gravy. Or for a more rustic presentation, serve on a bed of barley.

4–5 pounds chicken, in parts or whole

2/3 cup all-purpose unbleached flour

1 tablespoon dried dill, plus more for garnish

Salt and freshly ground black pepper

¼ cup extra-virgin olive oil

1 onion, halved and thinly sliced

4 garlic cloves, minced

2 cups chicken broth (page 127)

1 cup white wine

1 pound rutabagas or turnips, peeled and cut into ½-inch cubes

1 pound carrots or parsnips, peeled and cut into ½-inch cubes

1 pound celery root, peeled and cut into ½-inch cubes

1 Cut the chicken into small pieces with a cleaver. (Cut the breast into quarters and the thighs into halves.) Remove any fat, rinse, and pat dry. Combine the flour and dill in a medium bowl. Season generously with salt and pepper. Dredge the chicken pieces in the flour until well coated.

2 Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat. Lift the chicken pieces out of the flour, shaking off the excess, and add a single layer of chicken to the pan. Cook in batches; do not crowd the pan. Let the chicken brown, turning as needed, 5 to 10 minutes per batch. Set aside. Reserve any excess flour.

3 Add the remaining 1 tablespoon oil, onion, and garlic to the Dutch oven and sauté until the onion is soft, about 3 minutes. Add the broth and wine. Stir to scrape up any browned bits from the bottom of the pan. Bring to a boil, then reduce the heat to a slow simmer. Return the chicken to the pan. Partially cover the pan and let simmer for 15