Baked Chicken With Olives, Turnips, and Turnip Greens
Ingredients
Directions
Preheat the oven to 350°F (175°C).
If using baby turnips, trim and scrub them, saving the greens. Cut the turnips in half and set aside. If using regular turnips, peel them and cut into 1/2- to 3/4-inch wedges. Set aside. Thinly shred the greens, wash and drain them, and set aside.
Place the chicken, onion, tomato, bay leaf, paprika, salt, pepper, and wine in an oven dish large enough to hold the ingredients in one crowded layer. Turn to coat, winding up with the chicken skin side up. Cover and bake for 30 minutes. Turn the chicken over, and continue baking uncovered for 25 minutes, until the chicken is almost done.
Remove the cover and turn the chicken over again (skin side up again). Tuck the turnips and olives under the chicken and bake, uncovered, for 30 minutes, until the turnips are tender and the chicken is golden on top. Remove the bay leaf, stir in the turnip greens, and cook uncovered for 3 minutes more, until the greens wilt. Serve right away.
Recipe Testers' Reviews
What a flavorful attractive dish! I hesitate to serve roast chicken to guests, thinking it is very ordinary, but this was a standout. I think the combination of onions, paprika, turnips, wine, and olives was perfectly balanced with the chicken. Plus there was wonderful gravy, which my husband always enjoys.
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Vera Eisenberg
The presentation of this dish is spectacular. The chicken is a beautiful, golden brown playing against the roasted turnip and the last-minute additions of the greens. I am Hungarian and used a private stash of a combination hot and sweet Hungarian paprika.