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1
Combine first 3 ingredients in heavy large pot and bring to boil.
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2
Reduce heat to medium, cover and simmer until parsnips are tender, about 5 minutes.
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3
Using slotted spoon, transfer parsnips to small bowl.
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4
Add potatoes and apples to same pot.
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5
Cover; simmer until very tender, about 20 minutes.
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6
Remove from heat.
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7
Using slotted spoon, transfer potatoes and apples to large bowl; add 3 tablespoons butter.
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8
Mash until almost smooth.
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9
Season with salt and pepper.
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10
Pour broth mixture from pot into medium bowl; reserve pot.
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11
Sprinkle chicken with salt, pepper and 4 teaspoons thyme; dust with flour.
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12
Melt remaining 2 tablespoons butter in reserved pot over medium-high heat.
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13
Add half of chicken.
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14
Saute until brown and cooked through, turning with tongs, about 5 minutes.
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15
Using slotted spoon, transfer sauteed chicken to 11x7x2-inch glass baking dish.
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16
Repeat with remaining chicken.
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17
Top with parsnips, remaining 2 teaspoons thyme and peas.
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18
Return broth mixture to same pot; add brandy and whipping cream.
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19
Boil over medium-high heat until sauce is reduced to 1 1/4 cups, scraping up browned bits, about 3 minutes.
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20
Season with salt and pepper.
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21
Spoon over chicken.
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22
Cover with potato-apple mixture.
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23
(Can be prepared 1 day ahead.
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24
Refrigerate until cold, then cover and keep refrigerated.)
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25
Preheat oven to 350F.
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26
Bake casserole uncovered until potato topping is crusty and chicken filling is heated through, about 35 minutes (about 45 minutes if refrigerated).
