Food writer Sarah Graham’s Food Safari is currently flighting on M-NET on Sundays from 18:00 to 19:00. Here the well-known foodie personality showcases interesting recipes that take inspiration from local hotspots across the continent.  South African wine favourite Drostdy-Hof has accompanied her on her journey.

 

A lot of folks are going home for the holidays and we know one has to cook up a storm and impress!  You can’t go wrong with this recipe, it’s is simple and straight-forward but produce spectacular results.   Pair it up with Drostdy-Hof’s Claret Select and have yourself a winning combination.

 

 

Drostdy-Hof’s Claret Select, is an easy-drinking red blend offering a rich bouquet of complex berry flavours that suit the heartiness of the chicken and chorizo.  Enjoy!

Claret Select

 

Chorizo and Lemon Chicken with Cauliflower Mash

Serves 4 | Preparation time 10 minutes | Cooking time 1 hour

 

INGREDIENTS:

 

For the chicken

8 chicken thighs, with skin

1 tsp thyme, dried

1 Tbsp olive oil

1 Tbsp butter

3 medium-sized red onions, cut roughly into sixths

200g chorizo, roughly chopped

1 lemon, halved

200ml Drostdy-Hof 2015 Sauvignon Blanc

2 Tbsp chopped fresh parsley, for serving

For the cauliflower mash
1 medium head of cauliflower, roughly chopped
2 tsp olive oil
2 tsp butter
Salt and freshly ground black pepper, to taste

 

SG DH0169 - LR

 

 

Method:

 

  1. Pre-heat the oven to 180° Season the chicken thighs with salt, pepper and thyme.
  2. Heat an oven-proof pot on the stove, add the olive oil and butter and brown the chicken for approximately 3 minutes on each side. Remove and set aside.
  3. Add the onions to the pot, fry for approximately 3 minutes while stirring often. Then add the chorizo and lemon halves and cook for 3 to 5 minutes.
  4. Remove the pot from the stove and put the chicken back in the pot with the onion and chorizo. Pour in the Drostdy-Hof Sauvignon Blanc, put the lid on the pot and place in the oven for 30 minutes.
  5. While the chicken is cooking, prepare the cauliflower. Boil the cauliflower in a separate pot until tender. Remove from the pot and drain well. Add the olive oil and butter and purée using a stick blender until smooth. Adjust seasoning to taste.
  6. To serve, dish up a generous helping of cauliflower mash, top with the chicken and chorizo and sprinkle with fresh parsley.

 

Finally, enjoy a glass of the Claret Select with this hearty meal.

For more info, visit: www.drostdyhof.com/za

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