Chicken with maple parsnips | Women's Weekly Food
Pan baked chicken with sweet caramelised onion and golden maple parsnips - simple, delicious and ready in under an hour. And suitable for diabetics!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 tablespoon olive oil
- 4 x 200g chicken thigh cutlets, skin on
- 3 medium parsnips (750g), chopped coarsely
- 2 medium red onions (300g), cut into wedges
- 3 cloves garlic, sliced
- 4 sprigs fresh rosemary
- 2 tablespoons pure maple syrup
- ½ cup (125ml) salt-reduced chicken stock
- ½ cup (125ml) water
- 8 medium trimmed silver beet leaves (280g)
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