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Chicken roasted with wine, basil and capers


You'll need

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

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2015

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