Chicken, cider and parsnip bake
https://www.coop.co.uk/recipes/chicken-cider-parsnip-bake
Looking for an easy midweek meal? This chicken, cider and parsnip traybake is comforting and simple
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Feeds
4
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 23g
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Ingredients
- 8 Co-op British chicken thighs
- 500g Co-op British parsnips, peeled, quartered and cut into 4cm lengths
- 1 tbsp Co-op olive oil
- 1 broccoli head, broken into small florets, stem roughly chopped
- 300ml Co-op Tillington Hills British cider
- 100ml Co-op reduced fat crème fraîche
- 100ml chicken stock, made with 1/2 stock cube
- 1 1/2 tbsp Co-op Dijon mustard
- 3 tbsp chopped flat leaf parsley
Method
- Preheat the oven to 200°C/fan 180°C/gas 6. Place the chicken thighs and parsnips on a large baking tray. Season, drizzle with the olive oil, then roast for 30 mins
- Remove the tray from the oven and add the broccoli
- Pour the cider into the tray around the chicken (avoiding the skin) and place back into the oven for 20 mins, until the chicken is golden, crisp and cooked through
- Meanwhile, mix the crème fraîche, stock and Dijon mustard in a jug
- Remove the tray from the oven, then stir the crème fraîche mixture through the cider and pan juices until fully combined
- Season with black pepper and scatter over the chopped parsley before serving
Drink responsibly. For more information visit drinkaware.co.uk
