GLAZED CHICKEN WITH FRUIT AND SWEET POTATOES
Steps:
- Heat 1 cup stock, fruit, brown sugar, garlic powder and rosemary in a 2-quart saucepan over medium heat to a boil.
- Place the chicken, potato and onion into a roasting pan. Pour the stock mixture over all. Cover the pan.
- Bake at 450 degrees F for 15 minutes. Pour the remaining stock into the pan. Bake, uncovered, for 15 minutes or until the chicken is cooked through and the vegetables are tender.
- *Use dark and golden raisins, apricots and apples.
WHIPPED PARSNIPS
Steps:
- Peel and chop 1 pound parsnips and 1 large russet potato; put in a saucepan with 2 garlic cloves. cover with water, add kosher salt and bring to a boil; cook until soft, 20 minutes. reserve 1/2 cup cooking water, then drain the vegetables and return to the pan. add the reserved cooking liquid, 1/3 cup sour cream, 3 tablespoons butter, 1 teaspoon salt, and nutmeg to taste. beat with a mixer until smooth. season with pepper.
GINGERED PEARS AND PARSNIPS
Steps:
- Combine 2 quartered Bosc pears and 3 sliced parsnips in a skillet with 1/2 cup each white wine and chicken broth, 2 tablespoons butter, the juice of 1 lemon, a few slices ginger, 1 bay leaf and a pinch each of sugar and red pepper flakes. Partially cover and boil until the liquid evaporates and the pears brown, about 20 minutes. Stir in a splash of water.
CHERRY-GLAZED CHICKEN WITH TOASTED PECANS
What started out as a way to use up some leftover preserves and cheese turned out to be a family winner dinner that I now make time and again. -Keri Cotton, Lakeville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Place chicken in an ungreased 11x7-in. baking dish. Top with preserves; sprinkle with onion powder. Bake, uncovered, 18-22 minutes or until a thermometer reads 165°. , Top with cheese; bake 5 minutes longer or until cheese is melted. Sprinkle with pecans.
Nutrition Facts : Calories 354 calories, Fat 10g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 168mg sodium, Carbohydrate 40g carbohydrate (37g sugars, Fiber 0 fiber), Protein 27g protein.
HONEY MUSTARD CHICKEN POT WITH PARSNIPS
For an easy, warming family casserole on a budget, this one-pot ticks all the boxes
Provided by Good Food team
Categories Dinner
Time 45m
Number Of Ingredients 9
Steps:
- Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
- Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.
Nutrition Facts : Calories 326 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.82 milligram of sodium
GLAZED ROAST CHICKEN
I like to make this for weeknight dinners. You can make this roast chicken with apricot glaze or quince jelly. -Victoria Miller, San Ramon, California
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.
Nutrition Facts : Calories 437 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 458mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 0 fiber), Protein 34g protein.
HONEY-ROASTED PARSNIPS
These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they're quick to prepare
Provided by Miriam Nice
Categories Side dish
Time 55m
Number Of Ingredients 5
Steps:
- Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
- Drain in a colander and let them steam-dry for a few mins.
- Heat oven to 190C/170C fan/ gas 5.
- Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
- Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
- Roast for 40 mins, turning halfway, until golden.
Nutrition Facts : Calories 119 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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