Ingredients:

C.1.7kg organic chicken legs and breast

200g onion

400g parsnip for sauce

5-6 medium/large parsnips

3 tablespoon EVOO

600-700ml filtered water

½ lemon zest

1 tablespoon lemon juice

3-4 tablespoon fresh marjoram (2-3 dried)

Salt and pepper

 

 

Preparation:

Rinse the chicken and pat dry. Season with salt and pepper from both sides.

Add EVOO to a preheated pan and fry chicken from each side for 3 min until it gets nice and brown. Remove from the pan and set aside, keeping it warm.

Finely chop the onion and add to the same pan. Fry on medium heat for 2-3 min.

Add finely chopped parsnip and fry for another 5 min on medium-low heat, stirring constantly.

Once the onion and parsnip turn a nice brown colour, add boiling water, and give it a good stir.

Add the chicken, cover and cook on medium heat for 40 min until the chicken is tender.

Take the chicken out and transfer sauce to a blender (let it cool slightly before).

Blend for 2-3 min until very smooth.

Transfer back to a pan, adding the finely chopped marjoram, lemon zest and lemon juice. Cook for 1 min.

Serve warm, adding extra lemon juice before serving if prefer a tangier taste.

Serves 4.