White wine with Chicken? Yes. Red wine with Chicken? Absolutely. Especially when you have Dianne Bibby in your kitchen, or one of her recipes, especially this one so packed with colour, aroma and flavour.
Rosemary & Paprika Roast Chicken
For the marinade
1 garlic clove, bruised (crushed)
3 tablespoons olive oil
2 stems rosemary, de-stalked and finely chopped
zest and juice of 1 lemon (about 45ml)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried red chilli flakes
2 teaspoons honey
1/2 teaspoon salt
freshly cracked black pepper
1 free range chicken, spatchcocked
2 tablespoons olive oil
4 red onions, cut into wedges
1/3 cup dry white wine
generous handful of flat leaf parsley, finely chopped
several stems fresh thyme, de-stalked
2 tablespoons butter, melted
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
pinch of sea salt flakes
To make the marinade, place all the ingredients in a bowl and stir to combine. Place the chicken on a wooden board with the breast-side facing down and the legs towards you. With a kitchen scissor or very sharp, smooth bladed knife cut down on either side of the backbone. Remove the centre bone and turn the chicken over. Press down on the centre to flatten.
Place the chicken in a non-metallic dish. Pour the marinade over and rub into the chicken. Cover and refrigerate overnight. I usually turn the chicken over half way through the marinating period so that the flavour penetrates evenly.
Preheat the oven to 200º C. To prevent sticking, I spray the baking tray with non-stick cooking spray. You can also line it with parchment paper or foil if you’re not big on washing up! Season the chicken with sea salt on both sides and place on the tray, skin side up.
Drizzle the onions with 1 tablespoon extra virgin olive oil and a generous pinch of salt and freshly ground pepper. If you’re not avoiding sugar, add 1 teaspoon brown sugar, which will give help to caramelise the onions. Scatter the onions around the chicken. Add 3 tablespoons of water to the tray to prevent the marinade from burning.
Roast for 30 minutes. Spoon the pan juices over the chicken. Pour the wine into the pan around the sides, but not over the chicken. Return to the oven and continue to roast for another 20 minutes. To get a dark and crispy skin, grill for several minutes. Remove the chicken from the oven, cover with foil and rest for 10 minutes before carving.
For the herb butter, place all the ingredients in small bowl and stir to combine. Brush liberally over the chicken. Any extra herb butter can be served on the side.
Michael’s wine recommendation – CLICK HERE
Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.
Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.
Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”
Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.
She’d love to hear from you – CLICK HERE