Cooking at Home: Roasted Chicken with Prunes & Cloudy Bay Pinot Noir

To elevate the silky tannins of Cloudy Bay Pinot Noir, food and travel photographer Joann Pai (@sliceofpai) imagined a juicy and colourful recipe for roasted chicken with prunes, citrus and olives. No need to travel when you can enjoy the spirit of New Zealand with Mediterranean flavours at the same time.

INGREDIENTS

Chicken thighs

Apricots

Prunes

Olives

Garlic cloves

Rosemary

Chicken broth

Brown sugar

White wine

Lemon

METHOD

Place the chicken thighs in a baking dish and scatter the prunes, apricots, olives, garlic cloves, and rosemary around.

Pour chicken broth into the baking sheet and put it in the fridge for a few hour to let all the flavours marinate together.

Preheat the oven to 180 °C. Once the chicken has marinated for a few hours, sprinkle brown sugar and pour in some white wine and top with lemon slices.

Cover with aluminium foil or baking paper and roast for 40 minutes, uncover for the last 10 minutes to make the skin crispy.

Finally enjoy your roasted chicken with prunes with a glass of Cloudy Bay Pinot Noir.