French Apple Chicken
with Roasted Vegetables
Instructions
1 Prep vegetables
Preheat the oven to 220°C/200°C fan. Peel and chop the parsnips and carrots roughly. Peel and slice the red onion into wedges. Peel and finely chop the shallots. Grate the apple.
2 Roast vegetables
Add the parsnip, carrot, red onion, olive oil, mustard and half of the thyme to a bowl and give everything a good mix up. Add the lot to a lined baking tray and roast in the oven for 30 min. Season with salt and pepper.
3 Fry chicken
Meanwhile, heat a pan over a medium heat with a drizzle of oil. Add the chicken and cook for 2 min per side. Reduce the heat to low and add shallots and apple. Fry for 2 min further.
4 Simmer sauce
Add the measured water, cooking cream and the remaining thyme. Simmer, uncovered, for 10-15 min until the sauce has thickened and the chicken is cooked through. Season with salt and pepper to taste. Serve the roasted root vegetables to the side.
Tips for fussy eaters
Serve the chicken and the sauce with rice. Serve some of the carrots as crudites on the side.
Pro tip
Be patient when roasting the root vegetables. Rushing them will make them taste half as good.
A succulent mix of sweet and savoury.
Cooking Time: 45 min
Cals 674 · Prot 48 · Carbs 56 · Fat 29
Gluten-Free
Ingredients
Chicken
Roasted veggies
A succulent mix of sweet and savoury.
Cooking Time: 45 min
Cals 674 · Prot 48 · Carbs 56 · Fat 29
Gluten-Free
Instructions
1 Prep vegetables
Preheat the oven to 220°C/200°C fan. Peel and chop the parsnips and carrots roughly. Peel and slice the red onion into wedges. Peel and finely chop the shallots. Grate the apple.
2 Roast vegetables
Add the parsnip, carrot, red onion, olive oil, mustard and half of the thyme to a bowl and give everything a good mix up. Add the lot to a lined baking tray and roast in the oven for 30 min. Season with salt and pepper.
3 Fry chicken
Meanwhile, heat a pan over a medium heat with a drizzle of oil. Add the chicken and cook for 2 min per side. Reduce the heat to low and add shallots and apple. Fry for 2 min further.
4 Simmer sauce
Add the measured water, cooking cream and the remaining thyme. Simmer, uncovered, for 10-15 min until the sauce has thickened and the chicken is cooked through. Season with salt and pepper to taste. Serve the roasted root vegetables to the side.
Tips for fussy eaters
Serve the chicken and the sauce with rice. Serve some of the carrots as crudites on the side.
Pro tip
Be patient when roasting the root vegetables. Rushing them will make them taste half as good.
Ingredients
Chicken
Roasted veggies
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