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Roast Chicken With Parsnip Mash Asparagus And Cherry Glaze Recipe

Roast chicken with parsnip mash, asparagus and a cherry-ginger glaze

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  • 4 boneless chicken breasts
  • Spray extra virgin olive oil
  • 1 small brown onion, skin on and finely chopped
  • 400g parsnips, core removed, peeled and diced
  • 200g floury potatoes, (Pontiac or similar), peeled and diced
  • ½ cup pouring cream
  • 16 asparagus stalks, trimmed
  • 200ml chicken stock mixed with 100ml red wine
  • 1 tbsp grated green ginger
  • 150g cherries, deseeded and halved (can use frozen)
  • 1 tbsp cornflour, dissolved in a ¼ cup chicken stock
  • Salt and white pepper


  1. Trim the breasts of all visible fat; seal them in a very hot, heavy based pan with a film of oil in it, skin side first and then the flesh side. Lift from pan and sit on the bed of finely diced onion in a small baking pan.
  2. Boil the parsnip and potato until done. Strain, then return to the saucepan and cover for 5 minutes. Add the cream, salt and pepper to taste and mash well. Keep warm or reheat in the microwave later.
  3. Put asparagus onto a large flat plate, sprinkle with water and cover with cling wrap, ready for the microwave.
  4. After sealing chicken in pan, put in baking tray and bake for 5-8 minutes or until cooked through. Then remove chicken from baking tray, place on cooktop, deglaze pan with stock and red wine, simmer for 5–8 minutes or until reduced. Tip in the ginger and cherries and cook for a couple of minutes. Remove from heat – stir in the cornflour, salt and white pepper to taste and return to heat to thicken.
  5. Microwave the asparagus on high for 1–2 minutes, or boil.
  6. Spoon equal amounts of the mash into the centre of each plate, top with asparagus, slice the chicken breasts across the grain into 1–2cm thick slices and place onto the asparagus. Spoon the cherry sauce around the base of the mash and serve.
Preparation time
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Two Blues Sauvignon Blanc 2014
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