This easy recipe is a good one to make for family or friends. It's taken from Simply Ming One-Pot Meals, by Ming Tsai, the award-winning host of Simply Ming on the Food Network and chef of the acclaimed Blue Ginger restaurant in Boston. I skim the fat before serving.

 

2 pounds chicken thighs, on the bone with skin

Kosher salt and freshly ground pepper

2 tablespoons vegetable oil

2 large onions cut in 1-inch dice

2 tablespoons minced ginger

3 large parsnips, peeled and cut into 1-inch lengths

4 celery stalks (as above)

5 sprigs fresh thyme

 

Preheat oven to 450 F.

Season chicken thighs with salt and pepper. Heat skillet over medium high heat. Add 2 tablespoons oil and swirl to coat bottom. Add thighs skin side down and brown turning once, about 5 minutes a side. Transfer thighs to a platter and set aside.

Add remaining oil to pan, swirl and heat. Add onions, ginger, parsnips, celery and thyme. Season with salt and pepper and sauté vegetables, stirring until softened, about 6 minutes. Top with the thighs skin side up and bake uncovered until chicken and vegetables are done, about 25 to 40 minutes depending on size. Serves 4.

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