Saturday, October 5, 2013

Recipe: Chicken and Parsnip Casserole

Parsnips! I love em! Lovely and wintery, sweet and comforting. Maple syrup, like honey, goes very well with root vegetables, and the mix of mustard, parsnip and chicken gives an incredibly warming delicious flavour to this slightly posh casserole. I reccomend using a medium sized casserole, because I actually made this in my small oreange le creuset casserole, and it only JUST fit- i mean it was kinda bubbling over the sides which was a little bit messier than I wanted dinner to be! Feel free to use diced chicken breasts if you prefer- i might do that in the future to be honest. Despite the fact i LOVE thighs/legs on birds (think its more moist and flavourful than the breast), have only just realised my boyfriend has a weird thing about chicken on the bone. Some people have some funny food phobias dont they!!

Chicken and Parsnip Casserole (serves 3)
1 tbsp vegetable oil
6 chicken thighs (skin on and with the bone in)
Salt and pepper
1 white onion, diced
2 cloves garlic, finely chopped
1 tbsp fresh rosemary, chopped up
4 parsnips, peeled and diced
600ml beef stock
1 tbsp maple syrup
2 tbsp Dijon mustard
1 tbsp plain flour, mixed with water.
Salt and pepper

1. Preheat the oven to 180C. Heat the olive oil on a high heat in a medium sized casserole. Season the chicken thighs both sides with salt and pepper, and fry in the casserole for 2/3 minutes each side, to brown. Remove and set aside.
2. In the same casserole, fry the onion, garlic and rosemary for 5 minutes, stirring often. Add the parsnips and fry for a further 5 minutes. Add all the other ingredients (except the reserved chicken), and cook for a further 10 minutes on a high heat).
3. Add the chicken thighs to the casserole, cover, and put in the oven for 1 hour and a half, checking every half an hour and stirring. Season to taste and serve!

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