Scandi-Style Chicken & Tangy Parsley Sauce

• Trim baby broccoli, halving any thicker stalks  
of lengthways.
• Thinly slice brown onion (see ingredients).
• Finely chop garlic.
• Roughly chop parsley. 

• When the potatoes have 10 minutes remaining, place chicken on a second lined oven tray and season on both sides. 
• Lightly coat or spray with olive oil.
• Cook chicken thigh turning occasionally, until cooked  through, 10-14 minutes.

• Meanwhile, in a large frying pan, heat a drizzle of 
olive oil over medium-high heat.
• Cook baby broccoli until tender, 5-6 minutes. 
Season to taste.
• Set aside and cover to keep warm. 

• Return the frying pan to medium-high heat with a 
drizzle of olive oil. Cook onion until softened,  
3-5 minutes. In the last minute, add garlic and 
cook until fragrant.
• Add the white wine vinegar. Stir, scraping up 
any bits sticking to the bottom of the pan, until 
evaporated, 1-2 minutes.
• Add light cooking cream, Dijon mustard, parsley, 
and a pinch of salt, stirring to combine. Simmer 
until slightly reduced, 1-2 minutes. Season to taste.