Chicken and parsnip fricassee

Chicken and parsnip fricassee


With a few classic ingredients youll be devouring this chicken, parsnip and bacon wonder - straight from the oven.

The ingredient of Chicken and parsnip fricassee

  1. 4 (about 1.6kg) chicken marylands
  2. 1 tablespoon extra virgin olive oil
  3. 4 (about 800g) parsnips, peeled, coarsely chopped
  4. 2 brown onions, cut into wedges
  5. 20g butter
  6. 2 tablespoons plain flour
  7. 125ml (1/2 cup) white wine
  8. 750ml (3 cups) Massel salt reduced chicken style liquid stock
  9. 1 tablespoon fresh thyme leaves
  10. 150g rindless bacon rashers, cut into thin strips
  11. 80ml (1/3 cup) cru00e8me frau00eeche
  12. Fresh thyme leaves, to serve (optional)

The instruction how to make Chicken and parsnip fricassee

  1. Preheat oven to 200C/180C fan forced. Use a sharp knife to cut chicken between joints into 8u00a0pieces. 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 4u00a0minutes or until golden. Turn and cook for a further 4u00a0minutes. 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
  2. until 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 5u00a0minutes or until crispy. Set aside. 6 Transfer chicken to a plate. Add cru00e8me frau00eeche 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.

Nutritions of Chicken and parsnip fricassee

fatContent: 805.669 calories
saturatedFatContent: 53 grams fat
carbohydrateContent: 20 grams saturated fat
sugarContent: 28 grams carbohydrates
cholesterolContent: 46 grams protein

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