INGREDIENTS
100g chicken breast
1 slice streaky bacon
1/12 swede, diced
100g parsnip
2 sprigs thyme
½ tbsp sage
2 cloves garlic
1 chicken stock cube
½ tbsp honey
White wine vinegar
Butter
Recipe continues
METHOD
Wrap the bacon around the chicken breast.
Melt some butter in a pan then add the chicken with garlic clove and sprig of thyme. Glaze the chicken all over then transfer to oven at temperature of 180˚C to cook.
When cooked take the chicken out of the pan, tip away the excess fat then using a little vinegar deglaze the pan add stock cube, a little water, a little bit of the sage and knob of butter to create a sauce.
Boil the swede in a pan of boiling water, once you can get a knife through it drain and mash with a bit of butter, salt and pepper, sage and a little bit of cooking water.
Roast the parsnip in a pan with butter and honey.
When the chicken is cooked serve with the roasted parsnip and mashed swede on the side.