Autumn Chicken and Vegetable Medley

1. Brown the Chicken

Heat 1 tablespoon of olive oil in a heavy large frying pan over medium-high heat. Season the chicken thighs with coarse kosher salt and freshly ground pepper, then add them to the pan. Brown the chicken, turning once, until each side has developed a golden-brown crust, about 1.5 minutes per side. Once browned, transfer the chicken to a plate.

2. Sauté Onions and Sage

Add the finely chopped onion and minced fresh sage to the same pan. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

3. Cook Squash and Turnips

Add the butternut squash and turnips to the pan, stirring to combine them with the onions and sage. Pour in 1.5 cups (375 ml) of low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 25 minutes.

4. Sauté Mushrooms

While the vegetables are simmering, heat the remaining 1 tablespoon of olive oil in a large nonstick frying pan over medium-high heat. Add the shiitake mushrooms, season with a pinch of salt and pepper, and sauté for about 3 minutes until the mushrooms are tender and slightly golden.

5. Combine and Simmer

When the 25 minutes are up, add the sautéed mushrooms and chopped turnip greens to the chicken and vegetable mixture. Cover the pan again and let it simmer for an additional 5 minutes, allowing the greens to wilt and integrate into the medley.

6. Thicken Broth

In a small bowl, mix 1.25 teaspoons of all-purpose flour with 1 tablespoon of chicken broth until smooth. Add this mixture to the pan, stirring well to combine. Cover the pan once more and let it simmer for about 2 minutes to thicken the broth slightly.