Featured at the Sioux Falls Local Foods Fair, 2018, Chef Nicholas Skajewski, Avera Executive Chef 


  • 1 lb Chicken Wings
  • ¼ cup Avocado Oil
  • 4 each Garlic Cloves
  • 6 sprigs Fresh Thyme
  • 6 sprigs Fresh Oregano
  • ¾ cup Chardonnay (Brianna)
  • Salt- To taste
  • Pepper- To taste
  • 1 lb Turnips
  • Milk- varies
  • 4 T Butter
  • Salt- To taste
  • Pepper- To taste


  1. Peel and cube turnips
  2. In deep saucepan, place turnips, 2 garlic cloves, and the leaves from 3 sprigs of thyme and oregano
  3. Add milk to the saucepan until turnips are covered
  4. Simmer on medium low until turnips are very soft and can be pierced with a fork
  5. Remove from heat and enter all into a blender (or blend with an immersion blender)
  6. Season to taste
  7. Reserve for plating
  8. Dry and liberally season chicken wings. Set aside.
  9. Preheat skillet on medium high, add oil
  10. When pan starts to smoke, add wings
  11. Sear wings in the oil until all sides are a dark golden brown
  12. Deglaze the pan with the chardonnay
  13. Add the rest of the fresh herbs (on the stem is fine) and the other two garlic cloves
  14. Baste the chicken with the herb/garlic/wine/oil mixture until the internal temperature reaches 165°
  15. Plate the dish with the puree and braised chicken