Chicken in the Pot with Turnips and Chickpeas

Name: Chicken in the Pot with Turnips and Chickpeas
Yield: Serves 4
Ingredients: 1 , whole chicken, 3 to 4 pounds, rinsed, patted dry, and cut into 8 pieces; 1/2 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 1 tablespoon, unsalted butter; 1 tablespoon, vegetable oil; 1 , large onion, sliced; 4 , medium carrots, halved crosswise, then halved or quartered lengthwise depending on thickness; 2 , turnips, sliced 1/4-inch thick, then cut into 1/2-inch strips; 1 medium clove, garlic, minced; 3 sprigs, fresh thyme; 1/4 teaspoon, cayenne pepper; 1/4 teaspoon, ground cumin; 1/4 teaspoon, ground cinnamon; 1/8 teaspoon, ground coriander; 1 cup, dried chickpeas, cooked, 1/2 cup cooking liquid reserved

Main Courses
Beans
Chicken
Vegetables

Appears in Cook's Illustrated September/October 1995

Sautéing chicken pieces and then braising them with vegetables produces perfectly cooked white and dark meat.

SERVES 4

TIME 1¼ hours

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