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Roast Chicken with Pons Apple Condiment served with Broccoli Slaw

Roast Chicken with Pons Apple Condiment served with Broccoli Slaw

© Recipe courtesy of Julie Le Clerc


Serves 4

Broccoli slaw:
1 small head broccoli, stem peeled, cut into florets
¼ small red cabbage, very thinly sliced
2 medium carrots, peeled; julienned or grated
2-3 Tbsp snipped fresh chives
8-10 Pons sweet white garlic  cloves, sliced

Slaw dressing:
¼ cup Sabato aioli
3 Tbsp Pons moscatel vinegar
Salt and freshly ground black pepper

Roast chicken and glaze:
½ cup Pons apple condiment
1 Tbsp Sabato Julie Le Clerc balsamic honey seed mustard
2 cloves garlic, crushed
4 single free-range chicken breasts, skin on
Salt and freshly ground black pepper

To make the slaw, finely slice the broccoli florets and stem. Place all slaw ingredients into a large bowl. Combine aioli and vinegar and season with salt and pepper. Pour dressing over the slaw and toss well to combine. Adjust seasoning with salt and pepper, if necessary. Chill until ready to serve.

Preheat the oven to 180°C. Season the chicken breasts on both sides with salt and pepper then place, skin-side up, in a low-sided baking pan. Use a sharp knife to make 2-3 deep slashes in each chicken breast.

In a small bowl, stir together the apple condiment, mustard and garlic then pour this all over the chicken. Roast for 20-25 minutes, depending on size, until chicken is just cooked through. Pour the cooking liquid into a small saucepan and bring to the boil. Cook for 5-7 minutes or until the glaze is reduced and syrupy.

At the same time, heat the oven grill and grill the chicken for 5 minutes to caramelise the skin until nicely browned. Pour the sticky glaze over the chicken and serve with the broccoli slaw. 

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  • Julie Le Clerc Balsamic Honey Mustard

    Julie Le Clerc Balsamic Honey Mustard

    From the creative talents of food writer /chef Julie Le Clerc, this sweet balanced mustard uses whole mustard seeds and our own Giusti balsamic vinegar.

    Serve as a condiment to accompany foods such as ham off-the-bone and rare roast beef, in BLT sandwiches or add to a potato salad dressing.

    Learn More
    104 -

  • Sabato Aioli

    Sabato Aioli

    Small batch production using our own artisan ingredients - Pons Olive Oil, free range eggs, garlic and no added sugar, make this aioli shine above the rest.

    Best used as a condiment, dressing or spread. Enjoy it in a gourmet burger, on a chicken salad, with grilled fish or as a dip for chunky potato chips or try it spread generously on crostini, topped with an anchovy fillet and a caper. 

    Dairy and gluten free. Suitable for vegetarians.

    Learn More
    104 -

  • Pons Moscatel Vinegar

    Pons Moscatel Vinegar

    A vinegar with a difference – dark gold, bittersweet and bursting with luscious Moscatel grape flavours. A perfect partner for fresh seafoods. For something different try it drizzled over peaches or pawpaw, sprinkle with sugar and grill.

    Learn More
    104 -

  • Pons Sweet Garlic

    Pons Sweet Garlic

    A very mild variety of garlic, that is crisp like an apple and guaranteed to leave your breath smelling sweet. Slice through salads or just enjoy it as it is. Learn More
    104 -

  • Pons Apple Vinegar Condiment

    Pons Apple Vinegar Condiment

    This vibrant condiment has the sweet and intense flavour of caramelised apples. Its tangy, crisp notes make it the perfect accompaniment to grilled pork or barbecued vegetables or use to add an extra fruity kick to cheese, ice cream and desserts. Learn More
    104 -

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