Spiced Chicken & Red Wine Jus
with Parsnip Mash & Garlic Veggies
- Milk
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
We’ve had a red wine jus with beef and pork, now it’s time for this herby chicken to have its time drizzled in this richly flavoured sauce. A fluffy parsnip and potato mash helps to soak up any leftover flavours. This recipe is under 650kcal per serving.
Ingredients
2
potato
1
parsnip
2 clove
garlic
1
carrot
1 bag
Silverbeet
1 packet
chicken breast
1 sachet
Herb & Mushroom Seasoning
1 packet
Red Wine Jus
(Contains: Gluten, Eggs, Fish, Milk, Sesame, Soy, May contain traces of allergens, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )
1 bag
parsley
Not included in your delivery
olive oil
2 tbs
milk
(Contains: Milk; )
1 tsp
brown sugar
30 g
butter (for the mash)
(Contains: Milk; )
20 g
butter (for the sauce)
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Peel potato and parsnip. Cut potato and parsnip into small chunks. • Cook potato and parsnip in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain and return to saucepan. • Add the butter (for the mash), milk and season with salt. Mash until smooth and cover to keep warm.
• Meanwhile, finely chop garlic. Thinly slice carrot into sticks. Roughly chop silverbeet. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, herb & mushroom seasoning and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until tender, 1-2 minutes. • Add silverbeet and cook until tender, 3-4 minutes. • In the last minute of cook time, add garlic and cook until fragrant. Season to taste. Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Reduce heat to medium, then add red wine jus, the brown sugar, butter (for the sauce) and a splash of water and cook, turning chicken to coat, until sauce has thickened, 1-2 minutes. • Season with salt and pepper.
• Divide spiced chicken, parsnip mash and garlic veggies. • Top chicken with any remaining red wine jus sauce from the pan. • Tear over parsley to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The red wine jus was a standout, with many praising its delicious taste and how well it complemented the chicken.
- Ease of prep: Several found this dish quick and easy to prepare, though some mentioned it took longer than expected.
- Suggestions: Consider dicing the chicken for better results; try roasting the vegetables instead of pan-frying for variety.
- Portions: Some found the vegetable portions a bit small, especially for four people.
- Vegetables: The silverbeet received mixed reviews; consider cooking it separately or substituting with a different green.
