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Baked Chicken Stew with Winter Vegetables

DIRECTIONS

Hack the chicken into bite-sized pieces. Rinse the chicken pieces and pat dry with paper towels. Sprinkle with salt and pepper.
Melt 1 tbsp of the butter in a wide, heavy sauté pan over medium-high heat. Add the chicken, skin side down, and sauté, turning once, until well browned, about 8 minutes. Transfer the chicken to an ovenproof Dutch oven.
Pour off all but 1 tbsp fat from the pan. Add the onions and carrots and sauté until well browned, about 10 minutes. Remove to the Dutch oven, spooning the mixture around all the chicken pieces.
If the sauté pan is dry, add another tbsp butter. Add the yam, parsnips, and celery root, and sauté, turning as needed, until lightly browned, about 12 minutes. Transfer to the Dutch oven.
Raise the heat to high and pour in the stock, scraping up any browned bits from the pan bottom. Bring to a boil and boil until reduced by half, about 2 minutes. Pour the pan juices over the chicken. Sprinkle with a touch more salt and pepper. Tuck in the herb sprigs.
Cover and bake for 30 minutes. (For mushier vegetables, bake for 45 minutes.)
Uncover and continue baking until the chicken is cooked through and the vegetables are tender, about 10 minutes longer.
Spoon out the vegetables and chicken either onto a serving platter or into individual stew bowls. If the sauce remaining in the Dutch oven is thin, place on top of the stove and boil over high heat for 2 to 3 minutes. Pour the sauce over the chicken and vegetables and serve.