Gluten Free · Main Meals · Recipes

Root Vegetable’s with Apple & Chicken

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Root Vegetable’s with Apple & Chicken

This recipe is loosely based on one by Ottolenghi, it combines the sweetness of apples with the subtle flavours of root vegetable’s, all in all it’s one delish dish.

Equipment required

1 medium deep based fry pan with lid
1 small fry pan

Shopping list for 2 people

2 chicken breasts
1 onion
2 cloves of crushed garlic
1 white beet
1 lrg or 2 sml carrots
1 medium green apple
1.5 cups of water
1 chicken stock cube
1 bay leaf
2 sprigs of fresh thyme
Small bunch of parsley (optional)
1 tsp Dijon mustard
2 tbsp of light cream
Salt & Pepper to taste
Splash vege oil

Method to the madness

Turn the fry pan to medium high heat, dice the onion, sauté for 1 min, add the crushed garlic and sauté for another minute

Dice the beet, cut the carrot in 1 cm pieces on the diagonal and dice the apple

Add the carrot, water, stock cube, thyme and bay leaf to the pan, bring to the boil, turn down to simmer, add the beet and then put the lid on, simmer for 5 minutes

Meanwhile heat the other fry pan, season and cook the chicken breasts

After 5 take the lid off, turn the heat up to high, remove the thyme and bay leaf, add the apples, mustard and cream, reduce until you have the desired consistency of sauce

Chop the fresh parsley finely and add to the vegetable and fruit mixture just before serving. Serve the mixture along side the chicken breast. ENJOY!

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