• 3 cups chicken broth
• 1 cup apple cider or chicken juice
• 8 oz peeled parsnips cut into �� cubes
• 2 large Golden Delicious apples, peeled, cored, and cut into �� cubes
• 5 Tbsp butter
• 6 tsp minced fresh thyme
• 2 Tbsp all-purpose flour
• 1 cup thawed frozen peas
• 2 Tbsp dried rosemary
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/3 cup brandy
• 1/3 cup whipping cream

Transfer the parsnips to a bowl using a slotted spoon and place in a large bowl. Add 3 tablespoons of butter, cinnamon, and fresh nutmeg and mash until almost smooth and season with salt and pepper. Place the cooking liquid in a large bowl and set aside for later.

Rub the dried rosemary and thyme between your hands over a bowl holding the flour. Dust chicken with seasoned flour. Heat butter and oil in the same pot the potatoes and parsnips were cooked in. Add chicken and sear for 5 minutes, flipping halfway through.

Place chicken in a glass baking dish. Top with parsnips, season with salt, pepper and thyme, and cover with peas.

Add brandy and whipping cream to reserved broth and cider stock and bring to quick boil, reducing o about 1 � cups, about 3-5 minutes.

Season sauce with salt and pepper and spoon over chicken.

Cover chicken with mashed potatoes and apples and bake for 35 minutes or until topping is crusty and chicken cooked through.

(Georges Laurier � Cook like a Chef)