Tuesday, July 31, 2012

White wine and lemon roasted chicken pieces

This is a great mid-week meal, not too much stress or fuss, with good results... Now lets get to the story of how I came upon it:

One of the many Cape Town Foodie people I love is the genius chef, Tina Bester, behind Queen of Tarts – a cute lunchtime eatery in Woodstock. Queen of Tarts runs basic cooking classes on Saturday morning at the Queen of Tarts Test Kitchen upstairs. She also does catering, so order your next birthday or office cake from her :-) 021 448 2420 http://www.queenoftarts.co.za

Back to the story:

So, while looking for a dairy-free, yummy/easy chicken dish, I came across one of Tina's recipes. I've made it many times now and have adapted it slightly to suit my needs.
So, here's how it goes:


  • Chicken pieces, such as thighs, wings and legs are good (between 6 and 10, depending on how many people you are cooking for)
  • About a cup of good white wine, use the rest for drinking over dinner
  • 1 large lemon cut in thin wedges
  • 2 red onions cut into thick slices
  • 8-10 cloves are garlic, whole, in skin
  • A few twigs of fresh thyme
  • Chilli flakes (optional), salt and pepper for seasoning
  • a good dollop of extra-virgin olive oil
  • a handful of pitted kalamata olives, halved

In a large roasting pan, place the chicken pieces, wine, lemon wedges, red onions and garlic cloves. Make a bouquet of thyme add this on top, season with salt, pepper and chilli flakes. Drizzle olive oil all over. Bake at 200 degrees Celsius for about 45 minutes. Remove roasting pan, add olives, bake for a further 10 minutes. You should be left with a thick lemony sauce – spoon this over the chicken pieces while serving. Squeeze out the garlic cloves – they will be soft, juicy and delicious. Serve with a big salad.

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