Peach-Glazed Chicken with Beets, Parsnips, & Carrots
1Tbs Olive Oil
1 Medium Onion, Sliced & Quartered
3 Small Beets, Peeled & Cubed
1 Large Parsnip, Peeled & Cubed
2-3 Large Carrots, Peeled & Cubed
1/3 Cup Peach Jam
2Tbs Dijon Mustard
Salt & Pepper to Taste
1 1/2 Lb. Organic Chicken Legs
1/2 Cup Dried Figs
1/4 Cup Water
1Tbs Apple Cider Vinegar
Using a Large Cast Iron Skillet, warm olive oil over medium-high heat and add the onions. Saute for 2 minutes until softened. Add beets, parsnips, & carrots. Stir for about 7 more minutes. In a bowl, mix together jam, mustard, water, vinegar, and a little salt & pepper. Place chicken legs into the pan so the meat touches the bottom, nestled into the vegetables. Scatter the figs over the top. Pour the prepared peach glaze over the entire dish, cover, and cook for 3-5 minutes. Mix the sauce in a bit if needed, and then remove the cover to roast in the oven for 20 minutes at 450 F. Serve over a bed of well cooked moist brown rice.
