RECIPES
This simple and delicious meal takes a basic tomato sauce to the next level with a splash of your favourite white wine. The
texture and flavour of the dish is also enhanced with smoky bacon, savoury olives and earthy mushrooms.
BRAISED CHICKEN WITH WHITE
WINE & TOMATO SAUCE
Serves 4
INGREDIENTS
4 tablespoons olive oil
1 tablespoon chopped fresh parsley or 1/2
1.35kg chicken legs
tablespoon dried parsley
6 rashers streaky bacon, diced
1 tablespoon chopped fresh basil or 1/2 tablespoon
2 tablespoons onion, finely chopped
dried basil
70g fresh button mushrooms, sliced
1 teaspoon salt
12 black olives, pitted
1 teaspoon brown sugar
250ml white wine
Ground black pepper to taste
450g tomatoes, diced
1 chopped spring onion for garnish
1 medium yellow bell pepper, deseeded and thinly sliced
Preheat oven to 170 °C. Heat oil in a large frying pan; brown chicken; remove.
Add bacon and sauté over medium heat for about 2 minutes.
Add onions and mushrooms and continue to sauté until onions are translucent.
Return chicken to frying pan; sprinkle with parsley, basil, brown sugar, salt and pepper.
Add wine, olives and tomatoes.
Transfer all contents of pan to an ovenproof casserole dish.
Cover dish with foil and place in top third of oven.
Bake for 25 minutes, turning chicken once during cooking.
Remove foil, sprinkle with yellow bell peppers and allow chicken to brown under direct oven heat for about 5 minutes.
Remove chicken from oven, garnish with spring onions and serve.
Winemaster’s Reserve Sauvignon Blanc
The melon, gooseberries and herbaceous nuances pair well with this tomato-based dish
35.