With a few classic ingredients you’ll be devouring this chicken, parsnip and bacon wonder – straight from the oven.
Ingredients
- 4 (about 1.6kg) chicken marylands
- 1 tablespoon extra virgin olive oil
- 4 (about 800g) parsnips, peeled, coarsely chopped
- 2 brown onions, cut into wedges
- 20g butter
- 2 tablespoons plain flour
- 125ml (1/2 cup) white wine
- 750ml (3 cups) Massel salt reduced chicken style liquid stock
- 1 tablespoon fresh thyme leaves
- 150g rindless bacon rashers, cut into thin strips
- 80ml (1/3 cup) crème fraîche
- Fresh thyme leaves, to serve (optional)
Method
- Step 1Preheat oven to 200C/180C fan forced. Use a sharp knife to cut chicken between joints into 8 pieces. Season well with salt. 2 Heat oil in a large flameproof ovenproof frying pan over high heat. Add chicken, skin-side down, and cook for 4 minutes or until golden. Turn and cook for a further 4 minutes. Transfer to a plate. 3 Add parsnip and onion to the pan. Cook, stirring often, for 5 minutes or until golden. Transfer to the plate with chicken. 4 Melt butter in the pan. Add flour and cook, stirring, for 1 minute. Slowly add wine, whisking constantly. Slowly whisk in stock
- Step 2until smooth. Stir in thyme. Return chicken to the pan, skin-side up, then parsnip mixture. Bake for 45 minutes or until golden. 5 Meanwhile, cook the bacon in a large frying pan over medium-high heat for 5 minutes or until crispy. Set aside. 6 Transfer chicken to a plate. Add crème fraîche to pan. Season. Cook over medium heat, stirring, for 5 minutes or until sauce thickens. Return chicken to pan. Sprinkle with bacon and thyme leaves, if using.
- Low carb
- Lower gi
Nutrition
3371 kj
Energy
53g
Fat Total
20g
Saturated Fat
9g
Fibre
46g
Protein
28g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Al Richardson
- Publication: Taste Magazine
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