Chicken roasted with wine, basil and capers
Lisa Featherby fast recipe for chicken roasted with wine, basil and capers.
- Serves 4
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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
- 1Preheat 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.