Chicken Elbows and Turnips

“Chicken elbows and turnips”, sounds so southern 🙂  There were nice turnips in the market, including golden or yellow turnips.  Looked great to me!

I sauteed some shallots in butter before browning the turnips and adding bay leaf and  chicken broth to simmer for 10 minutes.

Of course I made my chicken wings in the usually way; salt, pepper, garlic powder, flour and baked in butter.

Turnips with Shallots

1 glob of butter

2 shallots, thinly sliced

2 tbsp olive oil

6 turnips (2 golden and 4 regular), peeled and cut into medium dice

Salt and pepper

1 bay leaf

1/4 cup chicken broth

Parsley

Saute the shallots in the butter until very soft and slightly browned.  Remove from the skillet and set aside.  Wipe out the skillet with a paper towel.

Heat the olive oil in the same skillet, add the turnips, salt and pepper, then saute until the turnips are soft and slightly brown.  Add the bay leaf, sauteed shallots and chicken broth.  Bring to a boil, cover and simmer for 10 minutes.  Sprinkle with parsley.

 

 

 

 

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, Main dishes, Recipes, side dish, Vegetables and tagged , , , , , , . Bookmark the permalink.

12 Responses to Chicken Elbows and Turnips

  1. Mad Dog says:

    Delicious! Do you have a chicken stall in the market that separates all the different parts like they do in Spain?

  2. I’ve never heard the term chicken elbows but yeah what else can they be? Yum, baked in butter, can not go wrong there.

  3. Elbows! Never heard them called that before either, but I like it!

  4. Another great dish – you’re on a roll!!

  5. Colleen says:

    Just bought some turnips the other day! Might have to make this 😊

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