Citrus Braised Drumsticks With Parsnips

Here’s an impressive, flavorful dinner that lets the stove do most of the work. Simmering the chicken over low heat for a long time, known as braising, is a foolproof technique that yields tender, perfectly cooked meat every time. Orange juice is a brilliant braising liquid because it infuses the chicken with juicy flavor, caramelizes the parsnips, and cooks down into a tangy sauce. Lemon juice and briny olives balance out the OJ’s sweetness, and fresh chopped flat-leaf parsley adds a pop of color. This dish is great for weeknight dinners, but also makes a show-stopping dinner party meal.

citrus-braised-drumsticks-parsnips
Photo by Gentl & Hyers
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 455 calories
    • Fat 20 g
    • Sat Fat 4 g
    • Cholesterol 251 mg
    • Sodium 924 mg
    • Protein 47 g
    • Carbohydrate 23 g
    • Sugar 10 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 75 mg
Here’s an impressive, flavorful dinner that lets the stove do most of the work. Simmering the chicken over low heat for a long time, known as braising, is a foolproof technique that yields tender, perfectly cooked meat every time. Orange juice is a brilliant braising liquid because it infuses the chicken with juicy flavor, caramelizes the parsnips, and cooks down into a tangy sauce. Lemon juice and briny olives balance out the OJ’s sweetness, and fresh chopped flat-leaf parsley adds a pop of color. This dish is great for weeknight dinners, but also makes a show-stopping dinner party meal.

Ingredients

  1. Check 8 chicken drumsticks
  2. Check 1 teaspoon kosher salt
  3. Check ½ teaspoon black pepper
  4. Check 2 tablespoons extra-virgin olive oil
  5. Check 3 cups sliced parsnips
  6. Check 1 cup sliced red onion
  7. Check 1 cup fresh orange juice (from 3 oranges)
  8. Check 2 tablespoons fresh lemon juice
  9. Check ½ teaspoon ground cumin
  10. Check ½ cup pitted green olives
  11. Check chopped fresh 
flat-leaf parsley, 
for serving

Directions

  1. Season the chicken with the salt and pepper. Heat the oil in a large pot over medium-high; cook the chicken in batches until browned, 4 minutes on each side. Remove the chicken; reserve 1 tablespoon of the drippings in pot.
  2. Reduce heat to medium; add the parsnips and cook, stirring, until lightly browned, 2 minutes. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in the orange juice, lemon juice, and cumin.
  3. Add the chicken and olives; cover and simmer, 30 to 35 minutes. Serve garnished with parsley.