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Classic Chardonnay paired with Roast Chicken

– Shu Ying Sengmany

2
Mar

Our Evans & Tate Classic Chardonnay is perfect for these straggling summer days where the fruit forward flavours refresh when enjoyed alone but stands up well with a meal shared with good company. Stuck on what to pair Chardonnay with? Wine pairing 101: Chardonnay & Chicken. The original double Cs before Coco Chanel made it her thing.

Don Hancey puts this in a much more eloquent way, “Occasionally, a side dish takes front and centre and demands as much attention as the headline act. In this pairing, hints of anise, crisp apple and tree seed pose a myriad of culinary questions. Fortunately, all of those are answered with an honest expression of fruit driven Chardonnay at its best. The hints of stone fruit and melon on the nose translate to palate and accentuate the vibrancy of the salad in the bowl. The yeast characters in the wine embrace the pine nut which provides a stunning contrast to both the fennel and chicken which never get lost in the mix.”

EVANS & TATE CLASSIC CHARDONNAY

INGREDIENTS

  • 1 regular country style chicken
  • 6 sprig thyme
  • 1 lemon
  • 3 garlic cloves
  • 1 large bulb fennel, trimmed, halved length-ways, thinly sliced
  • 2 pink lady apples, halved length-ways, cored and thinly sliced
  • 80 ml of lemon juice
  • 1 small red onion, thinly sliced
  • 1 cup of fresh parsley leaves
  • 1/2 cup pine nuts, toasted and chopped
  • Sea salt and freshly ground pepper to taste

CHICKEN WITH FENNEL & APPLE SALAD

Roast chicken in oven for 45 minutes at 18 degrees with thyme, garlic and lemon. Once the chicken is cooked, cut down into easy serving size. Shave fennel and apple then place in a large serving bowl. Toss with 2 tablespoons of lemon juice to prevent browning. Add onion, parsley and pine nuts to bowl. Toss to combine.

TIP

Try to use a free range chicken to get the best taste.

 

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