If you were under the impression that red wine can’t play nice with poultry, the juicy Good Natured Organic Shiraz 2021 will make you reconsider.
With intense mulberry and sweet spice leading to a soft, smooth finish, this certified organic Shiraz is the perfect partner to this Greek-inspired chicken salad – crammed with roasted vegetables, feta, and olives. The recipe, compliments of Spier, serves four.
Ingredients
- 4 medium size chicken breasts, skin on (bones removed)
- 250g small mixed tomatoes (halved)
- 1 large red pepper (roughly chopped)
- 300g courgettes (sliced into bite-size chunks)
- 2 red onions (peeled and cut into wedges)
- 2 rounds of feta, sliced or kept whole
- Half a cup of kalamata olives
- Handful of fresh origanum leaves (or basil or mint)
- Olive oil for drizzling (plus extra)
- 1 teaspoon dried origanum
- Red wine vinegar, for drizzling (or fresh lemon juice),
- Handful of baby salad leaves (optional)
- Salt and pepper
Method
- Preheat the oven to 200C.
- On a large baking tray lined with baking paper, arrange the chicken skin side up next to the tomatoes, peppers, courgettes and red onions.
- Drizzle all over with olive oil, then season generously with salt and pepper.
- Roast for about 20 minutes until the chicken is just cooked through and the vegetables are slightly charred, then remove from the oven and leave to rest.
- Slice the chicken and get ready to plate.
- On a large platter, arrange the baby leaves, then top with the sliced chicken breast, the roasted vegetables, feta, olives and fresh origanum.
- Sprinkle with dried origanum, drizzle with more olive oil all over and a touch of red wine vinegar, then serve at once (with some crusty bread on the side).
- Serve with Spier Good Natured Organic Shiraz.
Related Articles
