Chicken in the Pot with Turnips and Chickpeas
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Appears in Cook's Illustrated September/October 1995
Sautéing chicken pieces and then braising them with vegetables produces perfectly cooked white and dark meat.
WHY THIS RECIPE WORKS
For a versatile, nearly effortless chicken in the pot recipe, we started with a whole chicken, about 3 1/2 pounds, cut into smaller pieces. We cooked the chicken in a large, heavy skillet, browning it first in a combination of oil and butte...