Entertain at home: Chicken, leek and sage casserole paired with Spier Signature Chenin Blanc

Serves 4

You’ll need: 45ml olive oil; 8 chicken thighs; salt and pepper to taste; 200g leeks, finely sliced (white and light green parts only); 1 onion, finely chopped; a few sage leaves, finely chopped; 80ml dry white wine (like Chenin Blanc); 30ml Dijon mustard; 250ml chicken stock; 250ml fresh cream; salt and pepper to taste; chopped parsley or a few thyme sprigs (optional).

How to:

In a wide cast-iron casserole or oven proof pan, heat the oil on the stovetop and fry the chicken on both sides until golden, seasoning with salt and pepper.

Remove the chicken from the pot and set aside for later, then add the leeks, onion and sage and fry over medium heat until softened and lightly brown.

Add the wine and turn up the heat to deglaze the pan, then add the mustard and stir to mix. Add the stock and cream, and replace the chicken in the pan, skin side up.

Bring to a slow simmer over low heat for about 40 minutes or until tender, occasionally stirring to prevent the bottom from burning (you can also move the pot to the oven at 180°C for the same amount of time). Remove from the heat (or oven), then serve hot, decorated with herbs.

Serve with your choice of vegetables, salad, rice, pasta or bread and a glass of Spier Signature Chenin Blanc.

Spier Signature wines can be tasted and purchased at the farm in Stellenbosch and are widely available at retail outlets and supermarkets and online at shop.spier.co.za.

* Recipe & image by Spier.