A perfect weekday meal from Ming Tsai's cookbook - healthy, tasty and a snap to prepare. Brown 2 lbs chicken thighs on the stovetop for 10 minutes in your biggest Dutch oven. Remove them and add 2 chopped onions, 3 peeled and chopped parsnips, 2 tbsp chopped ginger, 4 chopped celery stalks and 5 sprigs of fresh thyme. Sauté for 5-6 minutes until soft.
Add the chicken thighs on top of the veggies (skin side up) and bake uncovered for 30-40 minutes in a 450 degree oven. So simple I think I could train my dog to make this dish (but she would play with the parsnips all night and we'd never eat ...).