The good Sunday dish as we like it!

To accompany our Côtes du Rhône les Combelles HVE, with its fruity and slightly spicy flavors, rediscover a raw, gourmet and generous dish.

Nothing beats the happiness of sharing a meal with family or friends on Sunday! To savor this day we suggest a chicken / baked potato and purple cauliflower.

For the recipe here is the list of ingredients:
– garlic from Piolenc
– olive oil
– lemon 🍋
– thyme
– paprika
– chicken (preferably free-range) 🍗
– purple cauliflower
– potatoes 🥔

In a bowl mash garlic with olive oil, lemon, thyme and paprika, mix well and brush your chicken with the marinade.
Then introduce lemon slices and thyme sprigs inside the chicken.

For the garnish:
Put the whole potatoes brushed with olive oil and thyme, in the dish all around the chicken. Also place the garlic cloves in the dish.

Put the chicken in the oven for about 1 hour – 1 hour and 20 minutes depending on the size of the chicken and the intensity of your oven. To keep the meat juicy, every 20 minutes, baste the chicken and potatoes with the cooking juices, or add a small glass of hot water.

Cut the cauliflower into pieces, scald them quickly to keep the crunchiness of the cauliflower, and place them in the dish 5 minutes before the end of cooking.

Serve hot and accompany with our delicious Côtes du Rhône Les Combelles 2019 HVE certified wine. A wine with floral aromas, hints of violets, dense, juicy tannins and a fresh vegetal mouthfeel and tasty finish. 🍷

Enjoy your meal!