Creamy Chicken & Parsnip Gratin, Spring Greens

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of olive oil over a medium-high heat

Once hot, add the chicken thigh fillets with a pinch of salt

Cook for 1-2 min on each side or until they've browned

Meanwhile, boil a kettle

Peel and chop the brown onion[s]

Once the chicken thighs are browned, reduce the heat to medium-low

Add the chopped onion and cook for 5-6 min or until softened 

Meanwhile, peel and finely chop (or grate) the garlic 

Peel and slice the parsnips into thin disks 

Strip the rosemary and thyme leaves and chop finely, discarding the stems

Dissolve the chicken stock cube[s] in 200ml [350ml] boiled water 

Increase the heat to medium, add the chopped garlic, rosemary and thyme and cook for 1 min

Add the chicken stock and sliced parsnips and cook, covered, for 6-7 min 

Meanwhile, grate the cheddar cheese 

Combine the panko breadcrumbs and grated cheese with a drizzle of olive oil

Once done, transfer the chicken to a clean board and shred it apart, using two forks – this technique is known as ‘pulling’

Return the shredded chicken and the sour cream to the pan and season with salt and pepper 

Transfer the chicken mix to an oven-proof dish (or individual ones) 

Sprinkle with the panko & cheese crumb 

Put the dish in the oven and cook for 10-15 min or until bubbling and golden

Meanwhile, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up & slice into thin strips

Add the spring greens to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook for for 3-4 min or until tender