This beautiful dish should be a standby for day-of decisions to host dinner. In the spring, substitute baby white turnips and baby carrots for the regular varieties.
Cooking spray
2 medium turnips, peeled and chopped (about 1 lb.)
4 carrots, diagonally cut into 1-in. pieces (about 1 lb.)
3 parsnips, diagonally cut into 1-in. pieces (about 1 lb.)
1 yellow onion, cut into thin wedges (about 8 oz.)
4 fresh thyme sprigs 1 Tbsp. honey
2 Tbsp. olive oil
1 tsp. kosher salt
1 tsp. black pepper
4 bone-in, skinless chicken thighs (about 11⁄4 lb.)
4 chicken drumsticks, skinned (about 1 lb.)
3 Tbsp. red wine vinegar 1⁄4 cup dry Marsala wine
Fresh thyme sprigs (optional)
How to make it:
1. Coat a 5- to 6-quart slow cooker with cooking spray. Arrange the turnips, carrots, parsnips, onions, and thyme in the slow cooker. Whisk together the honey, 1 tablespoon of the oil, and 1⁄4 teaspoon each of the salt and pepper in a small bowl; pour over the vegetables in the slow cooker, and toss gently to coat.
2. Sprinkle the chicken thighs and drumsticks evenly with 1⁄2 teaspoon of the salt and the remaining 3⁄4 tea- spoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add the chicken thighs to the skillet; cook, turning once, until golden brown, about 2 minutes per side. Place the thighs on top of the vegetables in the slow cooker. Add the drumsticks to the skillet; cook, turning to brown on all sides, 3 to 4 minutes. (Do not wipe the skillet clean.) Place the drumsticks on top of the vegetables in the slow cooker. Add the vinegar and wine to the skillet, and cook, stirring and scraping to loosen the browned bits from the bottom of the skillet, about 30 seconds. Pour over the chicken in the slow cooker.
3. Cover and cook on LOW until the chicken and vegetables are tender, about 4 to 5 hours. Transfer the chicken and vegetables to a serving platter, reserving the cooking liquid in the slow cooker. Sprinkle the chicken and vegetables with the remaining 1⁄4 teaspoon salt. Serve with the reserved cooking liquid from the slow cooker. If desired, garnish with the fresh thyme sprigs.
