Ingredients
- 2 large chicken breasts
- 2 large sage leaves
- 2 slices prosciutto (di Parma if available)
- 1 tbsp plain flour
- 2 tbsp vegetable oil
- 2 carrots, peeled and cut into batons
- 2 parsnips, peeled and cut into batons
- 1/2 celeriac, peeled and cut into batons
- 80ml sherry/red wine vinegar
- 3 star anise
- 80ml maple syrup
- 1 tbsp vegetable oil
- 1 tbsp butter
- 50ml white wine
- 100ml chicken stock
- Sea salt and black pepper
- Preheat the oven to 200 degrees. Put the chicken breasts on a tray or plate and season with salt and pepper. Place two large sage leaves on each chicken breast, pointing at each end, and then wrap a large slice of prosciutto around the chicken breast, holding the sage in place. Set aside ready to cook.
- Dust the prepared vegetables in the flour. Heat a large, ovenproof frying pan over a medium heat and add the oil.
- Put the carrots in the pan first and cook for a few minutes until they begin to colour all over. Add the parsnips, celeriac and star anise and fry until they begin to caramelise.
- Add the vinegar and reduce it to almost nothing, then add the maple syrup and stir lightly, coating the vegetables in the syrup. Transfer the vegetables on to an oven tray and roast for 12-15 minutes until softened.
- When you place the vegetables in the oven, return the pan to the heat and add the oil and butter. When the butter is bubbling, add the wrapped chicken breasts and cook for two minutes, then turn them when browned and cook for another two minutes on the other side. Add the white wine and reduce by half, then add the chicken stock and bring to a simmer. Transfer the pan to the oven and cook for 7-8 minutes, then remove from the oven, along with the tray of roasted vegetables, and serve.
