READY IN: 35 MIN
PREP TIME: 10 MIN
COOK TIME: 25 MIN
ROASTED WINTER VEGETABLES
1 bunch baby carrots, cut in half lengthways
1 punnet white button mushrooms, cut into quarters
1 parsnip, peeled, cut in half and thinly sliced
1 teaspoon dried thyme
250g puff pastry 1 egg, lightly whisked
2 teaspoons sesame seeds
300g chicken thighs
¼ cup white wine or chicken stock
½ cup sour cream
2 tablespoons water
½ bag baby spinach leaves, roughly chopped
PREHEAT oven to 220°C. Line two oven trays with baking paper.
1. Toss all winter roasted vegetable ingredients on first prepared tray with a drizzle of oil. Season with salt and pepper and roast for about 25 minutes, until golden brown. Turn halfway to ensure even cooking.
2. Cut pastry into quarters and place on second prepared tray. Brush with whisked egg then sprinkle with sesame seeds. Bake pastry (on rack above vegetables) for 14-16 minutes, until puffed and golden. Check regularly to avoid burning.
3.Pat chicken dry and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for 4-5 minutes each side, until golden brown and cooked through. Remove from pan and set aside to rest. Return pan to heat. When chicken is cool enough to handle, slice into 1cm-thick strips.
4. Add white wine to same pan used to cook chicken and allow to bubble and evaporate, while rubbing the bottom of the pan with a wooden spoon. When wine has almost evaporated, add sour cream, water and chopped spinach. Turn heat to low and stir to combine, until spinach has wilted. Remove from heat.
5. Add roasted winter vegetables and chicken back to pan with sauce. Season to taste with salt and pepper and mix to combine.
TO SERVE, divide chicken and roasted winter vegetables between bowls and top with 1 piece of puff pastry per serve.