Food and Central Otago wine match for winter
Sage butter roasted chicken with “dirty” rice,
PAIRED WITH MATT CONNELL 2017 CENTRAL OTAGO CHARDONNAY.
6 x chicken pieces, bone-in & skin-on
4 Tbsp butter, softened
2 Tbsp sage, finely chopped or minced
1 tsp garlic, minced
4 medium potatoes, diced
1 Tbsp olive oil
Preheat oven to 150 degrees Celsius.
Set chicken out on bench for 20 minutes to bring temperature up while preparing butter mixture.
In a small bowl, combine butter, garlic and sage.
Using your hands, rub half of the sage butter under the skin of the chicken. Then spread the other half of the butter on the outside of the chicken pieces.
In a separate bowl, toss olive oil, a generous pinch of kosher salt and potatoes.
On a lined baking tray, spread potatoes and then place the chicken pieces on top. Season the chicken with a liberal amount of kosher salt.
Place the tray in the oven and roast for 25 minutes, then turn the heat up to 200 degrees Celsius and roast until the skin is golden brown and crispy.
If the potatoes are not crispy yet, remove the chicken from the pan, drain excess moisture if needed, and give the potatoes a toss before returning to the oven. Roast until crisp.
4 Tbsp olive oil
¼ cup plain flour
4 Tbsp butter
1 large onion, finely chopped
2 celery sticks, finely chopped
1 green capsicum, seeded and diced
2 garlic cloves, crushed
200g minced pork
225g chicken livers, trimmed and sliced (can substitute for bacon if not adventurous!)
Salt, freshly ground black pepper and tabasco sauce
200ml chicken stock
100 ml white wine
4 spring onions, shredded
3 Tbsp fresh parsley, chopped
1 cup long grain rice, cooked