As the days grow shorter and the temperatures start to drop, the autumn chill sets in. Nothing is more comforting than a warm, hearty meal on a cool fall evening. Chicken and root vegetables are staples of autumn cuisine, as they are warming, filling and packed with flavor.
Roast chicken with Brussels sprouts and butternut squash is a classic, crowd-pleasing dish. To make it, toss halved Brussels sprouts and cubed butternut squash in olive oil, salt and pepper. Spread on a baking sheet and roast at 400 F until tender, about 30 minutes. Place a whole chicken on a rack in a roasting pan and roast alongside the vegetables. The chicken juices will flavor the veggies as they cook. Once the chicken is cooked through, serve everything together for a delicious one-pan meal.
For a rustic stew, combine chicken thighs, carrots, parsnips and celery in a Dutch oven. Add broth and herbs like rosemary and thyme and simmer until the vegetables are tender and the chicken is cooked. The long, slow cooking will allow the flavors to blend and intensify. Serve the stew with crusty bread to soak up the flavorful broth.
Mashed root vegetables are a wonderful side for braised chicken dishes. Peel and chop potatoes, carrots, parsnips and celery root. Boil in salted water until tender when pierced with a fork. Drain and return to the pot, then mash with a potato masher or ricer. Stir in butter, salt, pepper and fresh herbs. For extra decadence, stir in cream, Parmesan cheese, or truffle oil.
The key to comfort food is using high-quality, fresh ingredients and cooking techniques that maximize flavor, such as roasting, braising and stewing. With chicken and root vegetables, you can create a warm, cozy meal that nourishes the body and soul. Enjoy!