Chardonnay Braised Chicken Thighs With Parsnips Recipe
Ingredients 2 tablespoon unsalted butter 2 tablespoon extra-virgin olive oil 8 medium chicken thighs (about 2 3/4 pounds) 1 pinch salt 1 freshly ground black pepper 1/4 cup all-purpose flour 4 small shallots, peeled and quartered 1 pound Parsnips, peeled and cut into 3-by-1/2-inch batons 1 sprig rosemary sprig (about 6 inches) 1 cup California Chardonnay or other dry white wine 1 1/2 cup low-sodium chicken broth 1 chopped flat-leaf parsley, for garnish...