Braised Chicken with Country Ham and Turnips with Their Greens

Name: Braised Chicken with Country Ham and Turnips with Their Greens
Yield: serves 4 to 6
Ingredients: One 3- to 3 1/2-pound chicken, cut into 10 pieces (see Know-how, page 129); Sea salt and freshly ground black pepper; 1/4 cup all-purpose flour; 2 tablespoons olive oil; 1 bunch baby turnips (8 to 10 turnips), scrubbed, greens removed and reserved (you should have about 5 ounces of greens), or substitute 5 ounces of spinach; 2 ounces country ham, diced; 2 garlic cloves, smashed; 1 1/2 cups low-sodium chicken broth; 1 tablespoon fresh rosemary

December 14, 2011

The two-step cooking process here yields perfectly moist and flavorful results: First, you put a nice sear on the chicken in a skillet. Next, you finish it off in the oven, slow-cooking it in a wonderful pot likker of seasonal vegetables and country ham. That’s it. Once you get the hang of this basic method, you can use it to make endless variations.

Recipe notes

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