• TO DRINK: Perdeberg Rex Equus Chenin Blanc is especially confident with strong flavours.

    Chicken with wine and caramelised lemons

    Serves: 6
    Cooking Time: 2 hours


    • 2kg chicken pieces
    • salt and freshly ground black pepper, to taste
    • 6 garlic cloves, chopped
    • bouquet garni
    • 60ml (¼ cup) olive oil
    • 300ml dry white wine
    • juice of 2 lemons
    • 2 lemons, cut in wedges
    • sprig of fresh rosemary



    Preheat the oven to 160°C.


    Place the chicken on a clean surface and rub it well all over with the salt, pepper and garlic.


    Place the chicken in a single layer in a roasting tray with the bouquet garni. Pour over the oil, wine and lemon juice and roast covered for 1 hour.


    Increase the oven temperature to 190°C. Turn the chicken pieces over and roast uncovered for a further 40 minutes. Add the lemon wedges and rosemary and cook until the chicken is crispy and the lemons have caramelised. If the chicken gets too dry, add a little water.


    Serve the chicken and lemons hot with mashed potato and vegetables of your choice.