I have long loved my classic Currant Wine Glazed Chicken. It’s reminiscent of the rich flavors of a coq au vin, tangy and sweet at the same time. It occurred to me that I should try to recreate it for my vegan guests too…and so here you have it!
Course
Side Dish
Cuisine
French
Keyword
currant wine, potato turnip recipe, turnip and potato recipe, turnip and potato recipes, turnip potato, turnip vegan, turnip vegan recipes, turnip wine, turnips and potatoes, vegan turnips
Prep Time15minutes
Cook Time1hour10minutes
Total Time1hour25minutes
Servings6
Calories250kcal
AuthorCatherine Katz
Ingredients
6turnipsrinsed, peeled and cut in half
3russet potatoesrinsed & scrubbed, unpeeled, cut in quarters
2yellow onionspeeled & thinly sliced
4Tbspolive oilextra virgin
1cupred wine
1cupwater
1/2cupdry currants
2Tbspcapers
1 1/2tspdry rosemary
3/4tspsalt
fresh sprigs of thymeoptional
Instructions
Preheat the oven to 375°F.
Heat 2 Tbsp of the olive oil in a heavy skillet that can also go in the oven and sauté the turnips and potatoes for 4-5 minutes on each side so that the outside is a little golden but the veggies are still uncooked. Set aside on a plate for later.
Add the remaining olive oil and the sliced onions to the same skillet and cook for about 8-10 minutes while stirring occasionally so all the onion slices are coated with the olive oil and start to brown (not to worry, they will caramelize later in the oven).
Add the wine, water, currants, capers, rosemary and salt and bring to a boil.
Place the potatoes and turnips back in the skillet and spoon over with the liquid and onions.
Place the skillet in the oven and bake uncovered for 30-40 minutes (stir gently once or twice), or until the sauce thickens and becomes a glaze.
Top with fresh sprigs of thyme and serve hot or at room temperature.