Share

Your Order

You don't have anything in your cart.
Perhaps you'd like to browse our online shop?

Are you a Yalumba Wine Club member? To receive your discount please login to your account.

Join now

Membership is free.

or

Sign In

Sign in to see special offers.

Sign in

Having trouble signing in?

Not a member? Start your journey now.

Dinner with Marc Van Halderen

April 29, 2020

Chicken Tuscan Beans Sc Bvgrenache

Food

“The Yalumba Barossa Bush Vine Grenache has a lovely freshness and brightness to the wine, with smoky-sweet fruit, a touch of earthiness and lip-smacking deliciousness. The dish that I have chosen to complement this wine has lovely smoky flavours from the BBQ chicken with good earthy texture from the beans, and tanginess from the lemon and tomato. There’s a moreish flavour to the wine and dish, I like the way it builds interactively in stages and can be fun to prepare and cook with a friend or partner. It also serves well throughout the year, suiting both the warm and cooler weather - allowing you to spend time in the kitchen or outside at a BBQ with mates. I hope you enjoy."

– Marc Van Halderen

Grilled Chicken with Tuscan Beans

Ingredients

  • 8 Chicken thighs or breasts, bone in, skin on or off
  • 3 Rosemary Sprigs
  • Finely grated lemon zest and juice of 1 lemon
  • 3 tbs finely chopped flat-leaf parsley
  • ¼ Cup 60ml Olive Oil
  • ½ tsp dried chilli flakes
  • 150g bacon, pancetta or speck, chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, sliced
  • 2 x 400g cannellini beans, drained, rinsed
  • 150ml dry white wine
  • 200ml chicken stock
  • 2 tomatoes, seeds removed, finely chopped
  • 1 cup (70g) breadcrumbs

Method

Make several slashes in the chicken to allow marinade to soak in. Remove leaves from 1 rosemary sprig and finely chop, then combine with lemon zest and juice, 1 tbs chopped parsley, 2 tbs olive oil and chilli flakes. Season with sea salt and freshly ground black pepper. Coat chicken in the mixture, then cover and marinate in the fridge for at least 30 minutes or up to 12 hours.

Preheat the oven to 200C. Place bacon in a frying pan over low heat and cook slowly until starting to crisp and fat rendered. Transfer to a baking dish. Add onion and garlic to same frying pan and cook for 3-4 minutes until softened. Add to the bacon with the beans, wine, stock, tomato and remaining 2 rosemary sprigs. Bake for 20 minutes.

Meanwhile, fry the chicken in a large pan or better yet BBQ the chicken, skin side down for 3-5 minutes until golden. Transfer chicken skin-side up, to the baking dish on top of bean mixture, then bake for a further 20 minutes or until chicken is just cooked. Remove from oven, loosely cover with foil, and then set aside for 5 minutes to rest.

Meanwhile return frying pan to medium-high heat, add remaining 1 tbs oil and fry breadcrumbs, stirring occasionally, until golden brown. Toss through 1 tbs fresh chopped parsley.

Using a fork, roughly mash some of the beans to help thicken the sauce. (If excess liquid remains, transfer the bean mixture back to a saucepan and cook over medium heat until reduced.)

Stir the remaining 1 tbs parsley through the beans. Serve the chicken with the beans, scattered with parsley breadcrumbs.

Serves 4

Recipe from Delicious: Love to Cook, Valli Little, 01/11/2013.

Pair with Yalumba Barossa Bush Vine Grenache

More Images

  • Dinner Marc Van Haldreren
  • Dinner Marc Van Halderen