Recipe from Leite’s Culinaria
I don’t eat tomatoes out of season, which means I would leave that out of this recipe. But I think I would thinly slice fennel and add that in. Fennel goes so nicely with turnips and olives.
12 Baby Turnips, with Greens, or 3 regular Turnips plus 1/2 bunch fresh Turnip Greens
3 1/2- to 4-pound Chicken, quartered
1 small Yellow or White onion, halved and thinly sliced
1 large Tomato, cut into 1-inch wedges
1 Bay Leaf
1 teaspoon Paprika, hot or mild
1 teaspoon Kosher Salt
1/2 teaspoon freshly ground Black Pepper
3/4 cup White Wine
1 cup Picholine or other mild Green Olives, not pitted
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.