Autumn Chicken Escabeche with Roasted Carrot and Parsnip

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, March 25, 2018.

For an extra flavourful dish, carefully return cooking liquid to pan and reduce on a high heat for 2-3 minutes, until thickened.

Ingredients

Preheat oven to 230°C. Line an oven tray with baking paper. Prepare red onion and apple. Toss carrot and parsnips, onion, honey and chilli flakes (if using) on prepared tray with a drizzle of oil and season. Bake for 15-20 minutes, until golden brown and tender. Once cooked, toss through spinach to wilt slightly.
While veggies cook, pat chicken dry and season with salt. Heat a drizzle of oil in a medium, oven-proof, frypan on medium-high heat. Cook chicken for about 1 minute each side, until golden but not cooked through (chicken will finish cooking in the oven). Remove from pan and set aside.
Return pan to medium heat with a drizzle of oil. Cook onion and garlic paste with Escabeche spice mix for about 2 minutes, until starting to colour. Carefully add wine, stock and vinegar, and whisk in cornflour mixture. Stir to combine.
Return chicken and any resting juices to pan, along with thyme, apple and grapes. Bake for about 10 minutes (depending on thickness), until chicken is cooked through. Set aside, covered, to rest for 2-3 minutes before slicing thickly.
To serve, divide roasted carrot and parsnip between plates and top with autumn chicken escabeche.