Grandma's Chicken Shkmeruli with Creamy Garlic Sauce, Sweet Potato and Parsnip Mash, and Roasted Vegetables

Name: Grandma's Chicken Shkmeruli with Creamy Garlic Sauce, Sweet Potato and Parsnip Mash, and Roasted Vegetables
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Georgian
Ingredients: 8 chicken thighs (boneless, skinless); 2 tablespoon olive oil; 1 teaspoon salt; 0.5 teaspoon black pepper; 16 clove garlic (minced); 2 yellow onions (large, sliced); 2 cup vegetable broth; 1.5 cup milk; 0.25 cup fresh parsley (chopped); 5 ounce fresh spinach; 3 pound sweet potato (unpeeled, cubed); 1 pound parsnip (unpeeled, sliced); 4 tablespoon butter; 1.5 pound fresh green beans (trimmed); 1 pound fresh Brussels sprouts (halved)

Inspired by a Georgian classic, pan-seared chicken thighs simmered in a rich, creamy garlic sauce, served with a flavorful sweet potato and parsnip mash, and tender roasted green beans and Brussels sprouts.

Prep: 25 min
Cook: 55 min
Total: 1 hr 20 min
Servings: 8
Cuisine: Georgian
Difficulty: Medium

Dietary

Egg-Free
High-Protein
High-Fiber

Ingredients

8 chicken thighs (boneless, skinless)
2 tablespoon olive oil
1 teaspoon salt
0.5 teaspoon black pepper
16 clove garlic (minced)
2 yellow onions (large, sliced)
2 cup vegetable broth
1.5 cup milk
0.25 cup fresh parsley (chopped)
5 ounce fresh spinach
3 pound sweet potato (unpeeled, cubed)
1 pound parsnip (unpeeled, sliced)
4 tablespoon butter
1.5 pound fresh green beans (trimmed)
1 pound fresh Brussels sprouts (halved)

Instructions

Preheat oven to 400°F (200°C). Season chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken thighs for 3-4 minutes per side until golden brown. Remove chicken to a plate.
Reduce heat to medium. Add sliced yellow onions to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. Pour in vegetable broth and 1 cup milk, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
Return chicken thighs to the skillet, nestled in the sauce. Stir in fresh spinach until wilted. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender.
While chicken simmers, prepare the mash: Place cubed sweet potatoes and sliced parsnips in a large pot, cover with cold water, and add 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender. Drain well.
Mash drained sweet potatoes and parsnips with 1/2 cup milk and 4 tablespoons butter until smooth and creamy. Season with salt and pepper to taste.
For roasted vegetables: Toss trimmed fresh green beans and halved fresh Brussels sprouts with 1 tablespoon olive oil and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 15-20 minutes, until tender-crisp.
Stir chopped fresh parsley into the chicken sauce. Serve chicken and sauce with sweet potato and parsnip mash and roasted vegetables.

Notes

Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or milk if needed to loosen the sauce and moisten the mash.

Nutrition (per serving)

Calories: 520
Protein: 37.5 g
Carbohydrates: 48 g
Fat: 22 g
Fiber: 8.8 g
Sodium: 750 mg
Saturated Fat: 8.5 g
Sugar: 12 g
Cholesterol: 115 mg