Grilled Cornfeed Chicken Supreme, Caramelised Parsnips with Rosemary Honey Vinaigrette

(Serves 6)

Ingredients Chicken

• 6 x 220gm corn fed chicken Supremes
• 3tbsp unsalted butter
• 4tbsp extra virgin olive oil
• 1 bay leaf
• 6 sprigs thyme
• 36 cloves garlic roasted

Ingredients Parsnips

• 4 medium parsnips
• 2tbsp unsalted butter
• 2 sprigs thyme
• 1tsp salt
• 2tbsp peanut oil
• 2tbsp unsalted butter
• 2tbsp honey

Ingredients Rosemary Dressing

• 3tbsp grapeseed oil
• 3tbsp extra virgin olive oil
• 1tbsp honey
• 1tsp low salt Soya sauce
• 1tsp rosemary leaves chopped

Method

Peel parsnip and cut into quarters lengthwise and remove the core, cut each quarter into 3 on the bias.

Bring a saucepan with enough water to the boil to just cover the parsnips, add 2tbsp butter, thyme and salt cover with a paper lid and cook till tender ten minutes. Remove from heat and drain in a colander.

Heat peanut oil in a large sauté pan over a medium to high heat add the parsnips and cook to a light golden brown 5 to 7 minutes add honey and remaining 2tbsp butter caramilise, season to taste with sea salt and freshly milled pepper.

Prepare the dressing by whisking together grapeseed oil, olive oil, honey and soya sauce. Stir in the chopped rosemary. Season to taste with sea salt and freshly milled white pepper.

For the chicken gently ease back the skin and season underneath with freshly milled pepper and sea salt and rub with a little butter. Heat 4tbsp olive oil in a large frypan over medium to high heat. Add the chicken skin side down and sauté for 3 minutes to lightly color.

Turn the chicken and continue to cook for another 3 minutes. Add butter and garlic cloves and thyme place in a 200ºC preheated oven for 6 to 8 minutes. Basting the chicken with the butter as it melts.

To Serve

Place a portion of the caramelized parsnips in the middle fo each plate, rest the chicken supreme on top of the parsnips, scatter around the garlic cloves. Drizzle the rosemary honey dressing over and around the chicken