Chicken With Parsnips and Carrots |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
a Donna Hay recipe Ingredients:
1 1/2 kgs chicken pieces |
2 tablespoons olive oil |
sea salt |
2 leeks, chopped roughly |
4 garlic cloves |
2 parsnips, peeled, chopped |
2 carrots, peeled, chopped |
1 cup chicken stock |
6 sprigs thyme |
Directions:
1. Place chicken, oil and salt in a bowl, toss to coat.
2. Heat a large pot over high heat.
3. Add chicken, cook in batches , 3 minutes each side till well browned.
4. Seat aside.
5. Add leek, garlic and thyme and cook 4 minutes till soft.
6. Return chicken to pot, add vegetables and stock.
7. Bring to the boil, reduce heat, cover and cook on low.
8. Cook 25 minutes or till vegies are tender and chicken cooked through.
|
|