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Chicken and parsnip fricassee
Chicken and parsnip fricassee
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Prep Time:
60 minutes
Cook Time:
Total Time:
60 minutes
Indulge in a mouthwatering oven-baked dish with chicken, parsnip, and bacon.
Ingredients:
  • 4 (about 1.6kg) chicken marylands
  • 18.20 gm extra virgin olive oil
  • 4 (about 800g) parsnips, peeled, coarsely chopped
  • 2 brown onions, cut into wedges
  • 40.00 ml plain flour
  • 125ml (1/2 cup) white wine
  • 750ml (3 cups) salt reduced chicken style liquid stock
  • 20.00 ml fresh thyme leaves
  • 150g rindless bacon rashers, cut into thin strips
  • 80ml (1/3 cup) crème fraîche
  • Fresh thyme leaves, to serve (optional)
Instructions:
  • Preheat the oven to 200C/180C fan forced. Use a sharp knife to cut the chicken into 8 pieces. Season generously with salt. Heat oil in a large ovenproof frying pan over high heat. Place the chicken in the pan skin-side down and cook for 4 minutes until golden, then flip and cook for another 4 minutes. Transfer the chicken to a plate. Add parsnip and onion to the pan and cook until golden, about 5 minutes. Transfer them to the plate with the chicken. Melt butter in the pan, then add flour and cook for 1 minute while stirring. Slowly pour in the wine while whisking constantly, then gradually whisk in the stock.
  • Blend until creamy. Mix in thyme. Place chicken back in the pan, skin-side up, along with parsnip mix. Bake for 45 minutes or until beautifully golden. Meanwhile, crisp bacon in a large pan on medium-high heat for 5 minutes. Set aside. Remove chicken to a plate. Add crème fraîche to the pan. Season, and simmer over medium heat for 5 minutes until the sauce is velvety. Return chicken to the pan. Top with crispy bacon and thyme leaves if desired.

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