Photo: Danielle Smith
- 4 chicken Marylands
- 3 tbsp extra virgin olive oil
- Salt and pepper
- 2 tbsp chopped tarragon
- 4 small parsnips, peeled and cut into thick chips
- 200ml pouring cream
- 1 ½ tbsp Dijon mustard
- 4 brussels sprouts, trimmed, leaves separated
Pre-heat oven to 220C. Put chickenMarylands in a roasting dish anddrizzle with two tablespoons of oil.
Season with salt and pepper and scatter with half the tarragon. Roastfor about 40 minutes or until chicken is well browned and cooked through.
Rest meat, loosely covered, in a warm place. Cook parsnips inboilingwater for two minutes then drain. Heat remaining olive oil in afrying pan and add parsnips, saltand pepper and cook for two to three minutes over high heat untilgolden and crisp. Put cream,remaining tarragon and mustard ina small saucepan and simmer over low heat for eight to 10 minutes, stirring occasionally, until slightly thickened.
Blanch brussels sprouts leaves in boiling water for one minute. Drain and season. To serve, pile parsnips onto plates, top with chicken and scatter with brussels sprouts leaves. Drizzle withwarmtarragon sauce.
- Main Ingredients - Chicken
- Course - Main-course