Back to Blog

Metricup Road Chardonnay with Chicken and Gruyere Polenta

– Shu Ying Sengmany


It is a well known fact that Margaret River is arguably the best wine region in Australia for Chardonnay. Since our home lies on Metricup Road, it is only right that we make a smashing Chardonnay full of regional stone fruit flavours with freshly toasted spice. What to pair with this award winning Chardonnay? We really can’t walk away from the classic Chardonnay and chicken pairing. Surprisingly easy to create, this is a great dish to add to your repertoire to cement your place as iron chef in your social circle.

In WA chef’s Don Hancey’s words, “Anything but Chardonnay would be a crime against this new twist on an old classic. Full flavoursome poultry, nutty cheese and velvety mushroom demand a beverage of substance and pedigree to wash it all down. When people think of Metricup, they can’t help but think Chardonnay. Compact structure, pure regional characteristics and a pervasive taste profile give this wine every dimension needed to compliment a dish that displays layer upon layer of great taste sensation.”



  • 4 chicken thigh
  • 6 shallots
  • 6 thyme springs
  • 3 garlic cloves
  • 250ml duck fat or canola oil


  • 1 L (4 cups) of water
  • 500ml (2 cups) Campbell’s Real Stock Chicken
  • 375g instant polenta (cornmeal)
  • 50g (1/3 cup) coarsely grated gruyere


  • 150g oyster mushrooms
  • 150g asparagus
  • 1 clove of garlic


Preheat the oven to 275 degrees and season the chicken thighs with salt and pepper on both sides before nestling in a large baking dish. Arrange garlic, shallots and thyme springs around the chicken and pour oil over.Bake for 2-2 ½ hours until chicken is cooked through and tender and the shallots and garlic have started to caramelised.


Place water and stock in a large saucepan and bring to boil over high heat. Gradually add polenta in a steady stream, stirring occasionally with a wooden spoon. Reduce heat to low and cook while stirring for another 2 minutes until mixture thickens and the polenta is soft. Remove from heat. Add the cream and gruyere and stir until well combined. Taste and season with salt and pepper.


Rinse and trim off the woody ends of the asparagus and soak butt end down in lightly salted water for 15 – 30 minutes. Cut asparagus spears in fork size portions. Heat a little light oil in frying pan. Gently sauté the asparagus until almost cooked (they should be crispy). Continue cooking, add freshly chopped garlic to taste and sauté some more.


While frying, add some reserved mushroom water (or light broth) and some salt. Continue to add some mushroom water (or light broth) with a little sugar. Add mushroom shreds and fry together.


You can replace gruyere with any other type of hard cheese such as parmesan


Leave a Reply

Your email address will not be published. Required fields are marked *