Ingredients:
• Extra-Virgin Olive Oil
• 4 chicken breasts
• Salt and pepper
• 1 Leek (thinly sliced and rinsed thoroughly)
• 2 medium Turnips (washed and cut into 1/2″ pieces)
• 2 Carrots (cut into 1/2″ pieces)
• 3 Garlic Cloves (smashed)
• 1/4 cup apple cider vinegar
• 1/2 tsp dried tarragon
• 2 cups Chicken Stock
Directions:
• Preheat oven to 350 degrees
• Season Chicken on both sides generously with salt and pepper.
• In a Dutch oven, heat a few tablespoons of Olive Oil over high. Place the chicken into the pan and brown in both sides. Then flip and cook until browned on the second side. Remove to a plate.
• Add the leeks, turnips and carrots to the pan and cook for 5 minutes, seasoning with Salt.
• Toss in the Garlic and cook until fragrant. Deglaze with the vinegar, scraping up any brown bits. Add the chicken stock and tarragon.
• Bring to a simmer and cover. Cook for in the oven 1 hour until chicken is tender and cooked through.
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