Baked chicken with maple parsnips

ingredients

• Baked chicken with maple parsnips

  • 2 teaspoon rice bran oil
  • 2 x 200g skinless chicken thigh cutlets
  • 3 small parsnips (360g), chopped coarsely
  • 1 medium brown onion (150g), cut into wedges
  • 2 clove garlic, sliced
  • 2 sprigs fresh rosemary
  • 1 tablespoon maple syrup
  • 1/4 cup (60ml) salt-reduced chicken stock
  • 1/4 cup (60ml) water
  • 4 medium_piece trimmed silver beet leaves (swiss chard) (140g)

method

• Baked chicken with maple parsnips

  • 1

    Heat oil in a heavy-based saucepan over high heat; cook chicken for 2 minutes each side or until browned. Remove from pan; cover to keep warm.

  • 2

    Reduce heat to medium. Add parsnip, onion, garlic and rosemary to pan; cook for 5 minutes or until browned. Return chicken to pan with maple syrup, stock and the water. Bring to the boil; cover, reduce heat to low. Simmer for 15 minutes or until chicken is just cooked through. Stir in silver beet; cook for 2 minutes or until wilted.

notes

You could also use baby potatoes or carrots instead of the parsnips.