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    Braised Chicken with Thyme and Parsnip

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    Braised Chicken with Thyme and Parsnip

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • 4 Chicken Breasts, skinned
    • 1 tbsp olive oil
    • 450g parsnips, peeled and cut into wedges
    • 8 shallots, peeled and halved
    • 2 tbsp cider vinegar
    • 150ml Waitrose Scrumpy Cider
    • 600ml hot chicken stock
    • 15g pack lemon thyme, stalks removed


    1. Preheat the oven to 180°C, gas mark 4. Season the chicken breasts. Heat the oil in a large flameproof casserole until hot, then fry the chicken breasts for 2-3 minutes on each side, until brown. Transfer to a plate and set aside.
    2. Fry the parsnips and shallots in the casserole over a medium heat for 2-3 minutes, or until beginning to brown. Add the vinegar and stir into the vegetables. Pour in the cider and stock, and bring to the boil. Simmer for 5-7 minutes.
    3. Add the thyme and return the chicken to the casserole. Cover and bake in the oven for 30 minutes, or until the chicken is completely cooked, and the vegetables are nearly cooked.
    4. Using a slotted spoon remove the chicken and vegetables from the casserole, keep warm. Reduce the cooking liquid to a syrupy consistency by boiling rapidly for 3-4 minutes. Pour over the chicken and vegetables.
    5. Serve with mashed root vegetables and steamed, shredded Savoy cabbage.

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