Thoroughly rinse produce and pat dry. Peel and cut turnip into 3/4” dice. Trim, peel, and cut carrots into 3/4” lengths. Peel shallot and slice into thin strips. Thinly slice green onion, separate green and white slices. Halve grape tomatoes. Rinse chicken, pat dry, and season with a pinch of salt and pepper.

Warm a medium non-stick pan over medium heat. Add almonds and half the butter. Toast, swirling pan, until almonds are light brown aromatic, about 2-3 minutes. Transfer buttered almonds to a plate and return pan to medium-high heat (no need to wipe pan).

Add 1 tsp. olive oil and chicken thighs to pan and cook for 5-6 minutes on one side, or until deep brown. Flip chicken and cook for 3 more minutes. While chicken is cooking, combine white wine, tomato juice, 1/4 cup water, and cornstarch in a small bowl. Reserve. Transfer browned chicken to a plate and return pan to medium-high heat (no need to wipe pan).

Add rutabaga, carrot, white parts of green onions, and shallot (to taste) to pan. Season with a pinch of salt and pepper and cook for 5-6 minutes, stirring occasionally, until vegetables begin to soften and brown. Browning the vegetables, or caramelizing, means you're developing flavor and will enhance the quality of your final dish.

Add the wine-tomato slurry and seared chicken with any accumulated juices to pan and bring to a boil. Reduce to a simmer and cook until sauce thickens and chicken is very tender, about 10-12 minutes. Add remaining butter and whole grape tomatoes to pan and stir to combine. Season to taste with salt and pepper.

Arrange sauce and vegetables on the plate and top with braised chicken thighs. Garnish with green parts of green onions and toasted almonds.