Lemon Honey Chicken With Bacon And Parsnip Mash
Recipe & Food Styling Mari Loewen
This is one of my daughter’s favourite recipes, which was inspired by one I found in Delicious Magazine years ago. With a rich, lemon-spiked sauce and bacon to boot, it’s a definite keeper. — Mari
And the fresh nutmeg in the potatoes is a game changer.
Ingredients
4 chicken breast fillets, skin on
2 tablespoons salted butter
2 tablespoons extra-virgin olive oil
Rind of 2 lemons, roughly chopped
⅔ cup good quality chicken stock
Juice of 1 lemon
2 tablespoons honey
1 bay leaf
4 parsnips, peeled, chopped
4 medium russet potatoes, peeled, chopped
Pinch of nutmeg, freshly grated
¼ cup milk
Sea salt and cracked black pepper
8 strips of crisp, cooked bacon, to serve
Fresh flat-leaf Italian parsley, chopped, to garnish
Preparation
Remember to prep the bacon and set aside.
Season chicken with salt and pepper. Melt 1 tablespoon butter and olive oil in large skillet over medium to high heat. Add chicken and lemon rind. Fry chicken for 4 minutes each side until well browned; remove chicken and rind from skillet and set aside.
Reduce heat slightly and to same skillet add chicken stock, lemon juice, honey and bay leaf. Cook and stir until reduced and thickened about 3 minutes. Return chicken to pan and simmer 8 to 10 minutes, allowing chicken to soak up the sauce.
Meanwhile, cook parsnips and potatoes together in boiling salted water for 8 to 10 minutes until tender; drain and mash with 2 tablespoons butter, nutmeg and milk until thick and smooth. Season to taste, then serve topped with chicken and bacon. Drizzle with sauce and sprinkle with parsley.
Serves 4.
