Pan-Roasted Chicken with Caramelised Vegetables and Mushroom Sauce

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss pumpkin and carrots on tray with sweet chilli sauce and a drizzle of olive oil and season with salt and pepper. Roast for about 25 minutes or until tender and just starting to caramelise. Turn once during cooking. Remove from oven and toss with spinach to wilt.
3. Heat a drizzle of olive oil in a fry-pan (with a lid) on low-medium heat. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken on one side for 5 minutes or until golden brown. Flip chicken over, cover and cook a further 5 minutes or until cooked through. Remove from pan, cover and rest for 5 minutes before slicing.
4. Return same pan to high heat. Add wine/ stock, let it bubble and use a wooden spoon to rub the bottom of pan to release any pan brownings. When wine/chicken stock has almost evaporated, add a drizzle of olive oil to pan.
5. Add onion and mushrooms and cook for 5–7 minutes, until soft. Remove pan from heat, add soy sauce and sour cream and stir to combine.
6. Divide caramelised vegetables between plates and top with sliced pan-roasted chicken. Spoon over mushroom sauce.