6 Servings
1 Hour
Allergens
Submitted by Esther Mendelevich
I seriously cannot get over the flavor of this humble dish. No fancy ingredients, no fancy techniques, just good old fashioned flavor explosion. Was craving something homey and hearty but didn’t want to work too hard, so I kinda just winged this dish together and it will now become a staple in this house, and if you try it, it will be a staple in yours as well.
Brown chicken in a Dutch oven until skin is crispy, turn over and crisp other side. Remove from pan.
Add onions and garlic and sauté, picking up all the burny bits on the bottom of the pan
Add parsnips and carrots and season with salt and pepper. Cook for about 5 minutes until vegetables just start to soften.
Add chicken back in and add wine, stock, honey, bay leaves and Sriracha. Sprinkle chicken with Montreal chicken seasoning.
Cover and cook on a medium flame for 35-45 minutes – until vegetables are soft and juices run clear.
