Step 1

Heat oil in a heavy-based saucepan over high heat; cook chicken for 2 minutes each side or until browned. Remove from pan; cover to keep warm.

Step 2

Reduce heat to medium. Add parsnip, onion, garlic and rosemary to pan; cook for 5 minutes or until browned. Return chicken to pan with maple syrup, stock and the water. Bring to the boil; cover, reduce heat to low. Simmer for 15 minutes or until chicken is just cooked through. Stir in silver beet; cook for 2 minutes or until wilted.