Chardonnay Braised Chicken Thighs with Parsnips and Shallots

MMM such a perfect fall meal!  For those of you who have never had parsnips (or never heard of them), they look like large blond carrots, but don't taste like carrots.  I'm not sure how to describe their taste...so just try this and find out how delicious they are :)  10/10...not only for taste, but also for ease of prep and quick meal.

Link to original recipe: https://www.foodandwine.com/recipes/chardonnay-braised-chicken-thighs-with-parsnips

Ingredients:

2 T. unsalted butter
2 T. olive oil
6-8 chicken thighs (total weight around 2.75 lbs; for me, this was 6--they also have to fit in one layer in the skillet)
kosher salt and coarse ground black pepper, for seasoning
~1/4 c. flour
4 small shallots, peeled and quartered
~1 lb. parsnips, peeled and cut into 3" by 1/2" sticks
1 large sprig rosemary
1 c. Chardonnay (I used Kirkland brand)
1 1/2 c. low-sodium chicken broth

Instructions:

1. Heat butter and olive oil in a large, oven-proof skillet over medium to medium-high heat (I recommend cast-iron--worked very well). 

2. Season chicken with salt and pepper, then coat lightly in the flour, shaking off excess.  Place thighs skin side down in skillet and brown on both sides (around 5-6 minutes per side).  Transfer to a plate.

3. Heat oven to 425°F.  Add shallots, parsnips, and rosemary to skillet.  Cook, stirring, for 1 minute.

4. Add wine, bring to boil and let boil for 3 minutes.

5. Add broth and bring to boil, then turn off heat.  Place chicken back in skillet, skin side up, nestled among the parsnips.

6. Transfer skillet to oven, leaving skillet uncovered.  Bake for 25 minutes, or until chicken reaches internal temp of at least 165°F. 

7. Place skillet back on stove, then switch oven to broiler setting (HI).  Remove thighs and place on a small, rimmed baking sheet.  Broil for 2-3 minutes--watch closely so that skin doesn't crisp too much (burn/blacken).  Took just over 2 minutes in my oven, and it still got a bit too toasty (but tasted fine :))

8. Remove rosemary sprig and discard.  Heat skillet on high, boiling sauce for 3 minutes.

9. Serve chicken with vegetables and sauce.  Enjoy!