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PrintCHICKEN & PARSNIP STEW
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 190°C/375°F/Gas 5. Heat the oil in a large ovenproof casserole and fry the chicken pieces until golden brown on all sides.
- Turn off the heat, then sprinkle with nutmeg and orange zest. Season.
- Add the onion, thyme, parsnips, apples and mushrooms to the casserole and pack in tightly. Pour over the hot stock and season.
- Bake for 2 hours until the chicken is cooked and the parsnips are soft. You can turn the heat down and continue cooking on low till you are ready to eat.
INGREDIENTS
- 2 tablespoon sesame oil
- 2 whole chicken, jointed
- 6 chicken pieces
- Pinch freshly grated nutmeg
- Zest of 1 small orange
- Salt and freshly ground black pepper
- 2 onions, roughly chopped
- Handful fresh thyme sprigs
- 6 medium parsnips, roughly chopped
- 4 red apples, sliced
- 300 grams button or chestnut mushrooms
- 750 ml hot chicken stock
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