Stuffed Chicken with Parsnip & Chestnut Sauce (serves 6)

My wife and our friend Sarah came back from the woods one Autumn with some chestnuts and said do something with these – so I did.  That time I served the chicken on a bed of wild rice and without the parma ham – it was really good but I think this way tastes better – maybe 🙂


6 chicken breasts
12 slices Parma ham
6 slices of cheese (good flavoured medium hard cheese)Wilted spinach in nutmeg butter seasonal vegetables
2 large Parsnips
2-3 shallots
2 oz butter
200g chestnuts roasted and chopped (plus 12 whole for garnish)
½ pint Chicken and vegetable stock
100g Greek Yogurt
splash of balsamic vinegar
400ml of a crisp dry white wine


Stuff the chicken with a medium hard cheese and wrap in Parma ham, then wrap individually in foil parcels to allow the chicken to steam and retain its own juice.

Hot oven (200C-210C) for 20-25mins then remove chicken from the parcels (reserving the juices for the sauce) and pop them back into v hot oven for a few mins to crisp the ham & but not drying out the chicken.

While the chicken was in the oven for the first 20-25 mins make the sauce….

For the sauce:

2 parsnips peel ½ length-ways and sliced (par boiled soft to well – 10-15mins)

While the parsnips are cooking – Fry off 1 chopped onion or a couple of shallots in 1 oz butter until softened

Add chopped (roasted) chestnuts – fry for 2 mins

Add the par boiled chopped parsnips– fry for further 2 mins

Add ½ pt chicken and vegetable stock, splash of wine and a pinch black pepper

Gently simmer for 5-10 mins

Whiz in a blender (2mins) until smooth with a good splash of white wine to thin slightly. – return to pan (gentle to medium heat)

(This is the point that the chicken should have come out of the parcels and be returned to the oven naked for a few mins – this is also the point where the sauce could be made in bulk and left for the final stage if so flake with butter and cool.)

Whisk in about 100g of Greek yogurt & the juice from roasted chicken breasts

Thin with more white wine to reasonable consistency and then add a healthy splash of balsamic vinegar to cut the sweetness of the parsnips and chestnuts, & a touch more wine.

Add a ½ -1oz of butter to make the sauce glossy and season to taste

Serve chicken on a bed of wilted spinach (or shredded leek strips) tossed in nutmeg butter, pour sauce around and a spoon or 2 over the chicken breast add the reserved whole chestnuts to garnish and serve straight away with a selection of seasonal veg.


Stuffed Chicken with Parsnip & Chestnut Sauce


I am self taught cook mostly through trial and error and have been cooking ever since I could reach the range! Father of three children.

Post navigation