When looking for a dish to go with a wine like the Hermanuspietersfontein No 7 Sauvignon Blanc, you look for a dish with equal weight, equal punch, colourful, lovely aromas rising, and delicious full flavours. Dianne Bibby does it again with this one.
Sun-dried tomato & basil pesto chicken with Marsala cream sauce
1 tablespoon olive oil
8 free range chicken thighs, bone in, skin on
1 shallot, finey diced
1 garlic clove, minced
1 tablespoon sun-dried tomato paste
1 tablespoon basil pesto (heaped)
zest and juice of half a lemon
1/4 teaspoon dried red chilli flakes
1 stem rosemary, de-stalked and finely chopped
1/3 cup Marsala
1 cup chicken stock
3/4 cup cream
fresh basil, to finish
Heat the olive oil in a non-stick pan. Season the chicken with salt and pepper. Brown the chicken pieces on both sides. Remove from the pan and set aside. Pour off most of the oil in the pan, retaining about 1 tablespoon. Sauté the shallot until soft. Add the garlic and cook for a further minute. Now add the sun-dried tomato paste, basil pesto, lemon zest, chilli flakes and rosemary. Cook for about a minute to release the lemony oils. Deglaze the pan with the Marsala and reduce down by a third. Pour in the stock and cream. Add the chicken pieces back to the pan, cover with a lid and simmer for about 40-45 minutes.
Remove the chicken from the pan and reduce the sauce until thickened. Adjust the seasoning if necessary. Add a spritz of lemon juice to brighten the flavours. Place the chicken back into the pan, skin side facing upwards and spoon a little of the sauce over the top. Place the pan under a hot grill to crisp and darken the skin. This is completely optional and only necessary if you intend eating the skin. Finish with fresh basil and serve.
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