Name: Chicken roasted with wine, basil and capers
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.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.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Ingredients

Method

Main

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