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Parsnip and blue cheese mash with roasted caraway chicken
Parsnip and blue cheese mash with roasted caraway chicken
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Harvest fresh veggies for vibrant and tasty dishes as the weather cools.
Ingredients:
  • 4 (about 1kg) chicken marylands
  • 1 tsp caraway seeds, lightly crushed
  • 2.50 gm sweet paprika
  • 18.20 gm olive oil
  • 2 brown onions, cut into wedges
  • 4 garlic cloves, thinly sliced
  • 125ml white wine
  • 250ml chicken stock
  • 62.50 ml flat-leaf parsley leaves
  • 6 parsnips, peeled, coarsely chopped
  • 2 sebago potatoes, peeled, coarsely chopped
  • 100g soft creamy blue cheese (such as blue castello), crumbled
  • 80ml thickened cream
Instructions:
  • Preheat oven to 200°C. Season chicken with caraway seeds, paprika, salt, and pepper. Heat half the oil in a roasting pan over high heat. Sear chicken for 5 minutes until browned. Add onion and garlic, cook for 2 minutes until onion begins to color.
  • Pour in the wine and bring it to a boil, then add the chicken stock and bring it to a boil as well. Take it off the heat, transfer to a preheated oven, and cook for 30 minutes until the chicken is fully cooked and golden brown. Once done, garnish with parsley leaves before serving.
  • In a large saucepan, cover parsnips and potatoes with cold water and bring to a simmer over high heat. Cook for 15 minutes or until tender. Drain well, then return to the pan and mash until smooth using a potato masher or fork. Stir in blue cheese and cream until combined. Season with salt and pepper to taste.
  • Dollop the parsnip mash onto serving plates, layer with chicken, and generously drizzle with pan juices before serving promptly.

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