Nordic Chicken and Root Vegetable Bake

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius and pat dry 4 chicken thighs, seasoning them with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Melt 2 tablespoons of butter in a large oven-safe skillet or Dutch oven over medium-high heat, then sear the seasoned chicken thighs skin-side down for 5-7 minutes until golden brown and crispy, flipping once to sear for an additional 3-4 minutes.

3. 3

   Remove the chicken from the skillet and add 500 grams of diced potatoes, 300 grams of sliced carrots, 200 grams of sliced parsnips, and 1 large sliced leek to the same skillet, sautéing for 8-10 minutes until slightly softened.

4. 4

   Pour in 200 ml of heavy cream and 200 ml of chicken broth into the skillet with the vegetables, stirring well to combine, and then add 5-6 crushed juniper berries.

5. 5

   Nestle the seared chicken thighs back into the vegetable and cream mixture in the skillet, ensuring the skin remains mostly above the liquid.

6. 6

   Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.

7. 7

   Remove the skillet from the oven, garnish generously with 2 tablespoons of freshly chopped dill, and let it rest for 5 minutes before serving.