Chicken roasted with wine, basil and capers

AT A GLANCE

  • Serves 4 people

  • 2 chicken breasts, skin on and winglet bone in, halved diagonally
  • 125 ml dry white wine
  • 60 ml (¼ cup) extra-virgin olive oil
  • 1 tsp white wine vinegar
  • 1 garlic clove, crushed
  • ½ tsp Dijon mustard
  • ½ cup finely chopped basil, plus extra leaves, to serve
  • 50 gm (¼ cup) salted capers, rinsed and drained
  • To serve: sliced heirloom tomatoes and Spanish onion rings dressed with a splash of white wine and extra-virgin olive oil
01   Preheat oven to 220C. Place chicken in a baking dish. Combine wine, oil, vinegar, garlic, mustard and basil in a bowl. Spoon onto chicken, season to taste and roast until chicken is golden brown and cooked through (20-25 minutes). Serve with tomato salad.

Topics:

MODERN AUSTRALIAN, MAIN, SPRING, MUSTARD, CHICKEN, WHITE WINE, GARLIC, BASIL, FAST, CAPERS

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Nov 2015

Nov 2015

View Full Site