Root Awakening

Scandinavian-Style Braised Chicken with Carrots and Hearty Root Vegetables

2 hours 20 minutes
Serves 4
Dinner
Herb's take

This rustic dinner pays homage to Scandinavian slow-cooking, where a whole chicken gets cozy with carrots and earthy roots in a savory, aromatic broth. You'll learn how gentle braising transforms tough cuts and root veg into pure comfort food.

Ingredients

Yield
4

Instructions

  1. 01
    Pat the chicken pieces dry with paper towels and season all over with 2 teaspoons kosher salt.
  2. 02
    In a large Dutch oven, heat olive oil over medium-high until shimmering. Brown the chicken pieces in batches, about 3-4 minutes per side. Transfer browned chicken to a plate.
  3. 03
    Reduce heat to medium. Add butter, onion, and leeks to the pot. Sauté until softened but not browned, about 5 minutes.
  4. 04
    Stir in garlic, juniper berries, and whole peppercorns. Cook 1 minute until fragrant.
  5. 05
    Add carrots, parsnips, and celery root. Stir to coat.
  6. 06
    Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom. Let simmer 2 minutes to cook off the alcohol.
  7. 07
    Return chicken to the pot along with any juices. Add chicken stock, thyme sprigs, and bay leaves. Liquid should come most of the way up the chicken but not submerge it.
  8. 08
    Bring to a low simmer, cover, and transfer to a 325°F oven for 1 hour 15 minutes.
  9. 09
    Remove the lid and continue braising, uncovered, for 30 minutes so the liquid reduces slightly.
  10. 10
    Discard thyme sprigs and bay leaves. Stir in Dijon mustard, lemon zest, and half the chopped dill.
  11. 11
    Taste and adjust seasoning with salt if needed.
  12. 12
    Serve in shallow bowls, ladling plenty of broth and vegetables over each chicken piece. Garnish with remaining dill.

Want your own batch?

I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.