Who knew that turnips were so good?

I haven't been sure if we were going to continue this blog, but I have really liked the idea of regularly sharing my favorite recipe of the week with friends and family. I often am trying new kinds of cooking, or a new ingredient here and there. Honestly, my tongue can get a little scared because it's never quite sure what it will encounter. Tonight Charming and I were discussing this and how usually the new recipes turn out to be absolutely delicious, and often the ones I am looking forward to end up being somewhat of a letdown. So there you have it.

Tonight that exact thing happened when I tried cooking with turnips. Who actually cooks with turnips? Peter Rabbit and Mr. McGregor are the only candidates I can offer you. I seriously couldn't have told you what they tast like or anything beyond that, but I trusted in the recipe and followed it the best I could. Another different ingredient for me was the tarragon--not an herb I am used to cooking with. The main thing that drew me to this recipe was the chicken thighs--I've found that they are the most tender (to the point of just simply falling off the bone to the touch) of any other chicken...parts.

Anywho, the point is that this dish was surprisingly delicious and I hope to get a chance to cook with turnips in the future!

Crock Chicken with Autumn Vegetables

1 Tablespoon olive oil
6 skinless chicken thighs
salt and pepper to taste
2 onions, chopped (I only used one, I find that often you can go overboard on the onions)
2 turnips, cut in 1/2 inch slices
2 carrots, cut in 1/2 inch slices
1 teaspoon tarragon
1 can chicken broth
1/2 cup white wine, optional
2 Tablespoons butter
2 Tablespoons flour
1 cup half and half

In a large skillet, heat oil over medium-high heat. Cook chicken until browned, about 3 minutes. Remove from skillet; salt and pepper to your taste.

Reduce the heat and add the onion to the skillet and cook for 2 minutes. Add remaining veggies and tarragon, tossing well to mix, but don't cook. Place vegetables in the crock-pot, then layer chicken on top. Pour in the chicken broth and wine.

Cook in low for 5-6 hours. When chicken is cooked, remove chicken and veggies; keep warm. (I actually just left everything in the crockpot and then when "adding cooking liquid" I just ladeled out about 3 cups of broth.)

In a saucepan, melt butter over low heat. Add flour and whisk together till well blended (no lumps!). Cook for a minute but don't brown. Add cooking liquid (see above note) and bring to a boil to simmer for a minute. Add half and half and bring up to a low simmer and cook until thickened, about 5 minutes. To serve, pour sauce over the vegetables and chicken.

Enjoy!