Lettuce turnip the beet! This one-pan dinner is all about the unsung hero of winter cooking: turnips! These root vegetables keep fresh for weeks (or even months) in the fridge. The larger purple-hued varieties are most common, but they’re often more assertive in flavor. If their skin is thick, peel it, otherwise give them a good scrub. Check your local farmers market bunches of the smaller, white Tokyo (or Hakurei) variety. Their flavor is more delicate and their green tops can be cooked right along with the roots. A true winter miracle.
This dish starts by searing chicken thighs until golden. Turnips are added to the pan drippings along with an umami-rich pantry sauce sauce with miso, honey and chili. The whole pan is put in the oven to continue to simmer. About 20 minutes later, what emerges is perfectly brown, juicy chicken, tender turnips and a silky, savory sauce.
Serve this with plenty of hot steamed rice to soak up that sauce. You’ll never turn up your nose to turnips again (last pun, promise!)
- 3 tablespoons white miso paste
- 3 tablespoons rice vinegar
- 1 tablespoon Dark Horse Organic Rose Gold Honey
- 1 tablespoon Dark Horse Smoked Tamari
- 1/ 4 teaspoon Diaspora Chilli
- 2 pounds (4 large) bone-in, skin-on chicken thighs
- 1 tablespoon Dark Horse Umami Powder
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon extra virgin olive oil Brightland Olive Oil
- 1 pound small turnips, trimmed, scrubbed, cut into 1” wedges
- Thinly sliced scallions, for serving
- Dark Horse Furikake, for serving
- Hot cooked rice, for serving
Preheat oven to 350°F.
In a small bowl, whisk miso, vinegar, honey, tamari and chilli, set aside.
Using a paper towel, pat chicken thighs dry. Season generously with Umami Powder, salt and pepper. Heat oil in a medium oven-safe skillet (like cast-iron) over medium-low heat. Add chicken to pan, skin-side down, and cook, undisturbed, until golden brown, about 10 minutes. Flip thighs and cook 5 minutes more. Transfer thighs to a plate. The thighs will not be fully cooked through.
Add turnips to the pan and cook, stirring occasionally, until lightly golden brown, about 5 minutes. Add miso mixture and enough water to barely cover vegetables. Bring to a boil over high heat.
Return chicken thighs to the pan, skin-side up. Transfer skillet to the oven and cook until chicken is completely cooked through with an internal temperature of 165°F when tested with a thermometer, about 20 minutes. Garnish with scallions and furikake. Serve with rice, if desired.