Roasted Chicken and Parsnips

Ingredients

2 Tbsp	Olive oil
1	Onion, sliced
1 ½ kgs	Chicken, whole (Main)
4	Garlic cloves, unpeeled
4	Bacon rashers, peeled, rind removed, chopped
4	Parsnips, peeled and chopped (Main)
8	Sage leaves
1 cup	Dry white wine
½ cup	Chicken stock

Directions

1. Preheat oven to 180C.
2. Heat the oil in a heavy-based saucepan over high heat. Secure the chicken legs with string and cook the whole chicken for 2-3 minutes each side or until browned. Set aside and keep warm.
3. Add the onion, garlic, bacon, parsnips and sage to the pan and cook for 5 minutes or until browned. Remove parsnips and set aside. Add the wine to the pan and cook for 1 minute.
4. Add the chicken back to the pan with the stock, cover and cook in the oven for 1 hour.
5. Remove the lid, add parsnips and cook for a further 30 minutes or until the chicken is golden and cooked through. Serves 4-6.

PARSNIP TIPSTo buy: Parsnips are available all year, but they're at their best between April and October. Choose parsnips that are firm and creamy beige in colour with no soft spots. To store: Parsnips will keep in the vegetable crisper of the fridge for a week. Avoid wrapping them in plastic as they'll deteriorate faster.