Free of: Gluten and top allergens

Ingredients

• 3 large parsnips, peeled, thinly sliced
• 4 large carrots, peeled, thinly sliced
• 2 tbsp (30 mL) olive oil
• 1 ⁄4 cup (60 mL) maple syrup
• 1 tbsp (15 mL) fresh thyme
• Pinch salt and pepper

Method

1. Heat oven to 350˚ F.
2. 2. In a large bowl, combine all ingredients. Toss together thoroughly.
3. Lay vegetables in a single layer on a parchment-lined baking sheet. Cook in oven for 25-30 minutes, turning at least once.
4. Serve with braised chicken breasts.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

See: Braised Chicken in Apple Cider

Free of: Gluten and top allergens

Ingredients

• 4 boneless chicken breasts (skin on)*
• 4 slices pancetta (or bacon), diced*
• 2 tbsp (30 mL) olive oil
• 4 shallots, diced
• 2 cloves garlic, minced
• 1 tbsp (15 mL) fresh thyme, finely chopped
• 4 cups (950 mL) fresh apple cider

Method

1. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts, skin side down. Cook 3-4 minutes each side, until golden.
2. Move chicken to a plate; set aside. Add diced pancetta to pan. Sauté for 5 mins.
3. Add shallots, garlic and thyme. Stir and cook for 5 minutes. Add apple cider and bring to boil.
4. Reduce heat to medium-low, and add seared chicken. Cover and braise 8-10 minutes, until chicken is cooked through.
5. Transfer chicken to serving platter. Continue to cook sauce until reduced by half.
6. Spoon sauce over chicken and serve with maple glazed parsnips and carrots (pictured).

*Note: For a special occasion, use pheasant instead of chicken. For lower-cal, omit pancetta.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

See: Maple Glazed Parsnips and Carrots