How in the world is it already December 1st? I have done most of my christmas shopping and this afternoon I am listening to Christmas music and decorating my apartment for the holiday. This is the perfect meal to get going when you have stuff to do around the house because it’s simple and takes a bit of time to cook.

I love braising meat. The slow and low cooking method always leaves the chicken moist and delicious. When braising poultry you want to make sure to use darker, more fibrous bone in cuts, such as legs and thighs for better flavor. I decided to do my chicken thighs with parsnips, celery, and leeks.

What you’ll need: 1 Tbsp olive oil, 1 pound skinless bone-in chicken thighs, 1 leek- white and pale green parts thinly sliced, 1/4 cup apple cider vinegar, 1/2 pound parsnips, 2 celery stalks, 5-8 fresh sage leaves, 1 cup low sodium chicken stock.

Start by heating your oven to 350 degrees. Heat oil in a large oven proof pot over medium- high heat. Season the chicken on both sides with S&P and cook until golden brown on all sides, then remove from the pan and set aside.

Cook the leeks until tender- about 4 minutes. Add the apple cider vinegar to deglaze and scrape up the brown bits with a wooden spoon. Add parsnips, celery, sage, and seared chicken to the pan and bring the liquid to a boil.

Cover and transfer the pot to the oven. We are going to braise this chicken for about 50 minutes. Your kitchen is gonna start smelling goooood! After 50 minutes you are going to be left with deliciously moist chicken and tender veggies. You can serve this over some brown rice or as it, either way your gonna love it.

Then grab a plate and dig in. I’m off to finish decorating this ole casa.

Happy eating!