Chicken Ragout with Autumn Vegetables

Instructions

Melt 1 tablespoon butter in a large, heavy casserole over medium heat. Add the bacon and cook until light golden, about 10 minutes. Remove with a slotted spoon and set aside. Increase the heat to medium high. In the same pan, add the chicken in a single layer with space between and cook until light golden on each side, 10 minutes. Remove the white meat. Add the bacon and mix well. Increase the heat to high and add the wine, stock, garlic, bay leaves, thyme, and parsley. Bring to a boil, reduce the heat to low, and simmer, covered, for 15 minutes. Place the white meat back in the pan and continue to cook until the chicken is done, 5 to 10 minutes. Remove the chicken from the pan with tongs and set aside, covered with foil to keep warm.

Strain the liquid and pour it back into the pan. Discard the solids. Add the parsnips, carrots, turnip, and rutabaga, cover, and cook until the vegetables are tender, about 15 minutes. With a slotted spoon, remove the vegetables from the pan. Increase the heat to high and reduce the broth until 3 cups remain, 5 to 8 minutes. Skim.

In a small bowl, mash together the flour and remaining 1 tablespoon butter with a fork. Bring the liquid to a boil and, with a whisk, mix the flour and butter into the liquid, simmering until the liquid thickens and coats a spoon lightly, 2 to 3 minutes.

To serve, heat the sauce over medium high heat until it is hot. Add the chicken and vegetables and heat through, 3 to 4 minutes. Place the vegetables and chicken on a platter and drizzle the sauce over the top. Garnish with parsley and serve.