100g dry chickpeas (soak overnight) or a drained tin of pre-cooked chickpeas
1 whole chicken
4 carrots
3 celery stems
2 onions
2 garlic cloves
1 good handful of parsley
zest of 1 organic lemon zest
8 thin slices dry-aged raw ham
10 sage leaves
2 glasses white wine
1 Soak chickpeas the day before in water, then boil in lightly salted water until cooked.
2Pat the chicken dry, and season with salt, pepper and a olive oil.
3Heat a big cast iron pan and fry the drumsticks, thighs, wings (not the breast), on both sides, until they are golden.
4Roughly chop the vegetables and add to the chicken, cooking for 5 minutes on a low heat. Stir occasionally.
5Add the white wine and sage, and cook for 10 minutes. When the chicken is cooked, add the chickpeas and the chicken breast (skin side down first and then turn), being careful to not overcook.
6When the breast is cooked (around 20 minutes), remove from heat and add the parsley, grated lemon zest and the ham. Enjoy with a salad and fresh sourdough.
Chicken and chardonnay are my ‘go to’ pairing and it’s nice to match this recipe with an Italianate chardonnay – albeit from the Adelaide Hills. David Freschi is a second-generation winemaker who wears his Italian heritage on his sleeve: his father, Attilio, was born in Veneto. The chardonnay is tight, bright and refreshing, with its savory flavours in tune with the ham.