Long Weekend Dinner with Lovers

It's a long weekend in Western Australia and even though its now spring our red (The Prussian) is smooth and light and we think drinks well even as the days and nights slowly warm. 

The Prussian is a new take on the classic Margaret River variety from an old block of Cabernet Sauvignon planted in 1978 is light with a dark berry palate.

In collaboration with Chef Matt Wilkinson we have paired The Prussian with Chicken, Fig, Blue Cheese and Walnut. Perfect for a dinner with your lover this long weekend.

Recipe - Serves 2

4 Boneless skin on chicken thighs (we really love Rosa's Ridge Farm Chicken)

2 Tablespoons of Flour 

Salt and Pepper

50g of Butter

1 Shallot peeled and sliced thinly

3 Cloves of garlic crushed

50ml of our Lotus Flower (or another white wine)

150ml of Chicken Stock

1 Lemon juiced

50ml Cream

In a bag add the chicken, flour and salt and pepper and give a good shake until chicken is coated.

Heat a heavy based pan with olive oil on medium heat and cook chicken skin side down until golden brown.

Lower heat and add butter and turn over the chicken. Add the shallot and garlic to the pan and cook for 3-4 minutes until softened. Deglaze the pan with the white wine.

Add the stock, bring to a simmer. Check chicken to see if cooked, once cooked place on a plate.

Reduce the stock by half then add lemon and cream. Mix together then turn off the heat.

SALAD

4 ripe Figs chopped

1/2 Pear diced

50g Blue Cheese diced (Gorgonzola or Soft Danish)

1 tablespoon of walnutes chopped

1/2 cup of Parsley torn

1 Gem Lettuce torn.

Mix all the salad ingredients together and dress with the pan juices. Toss and place onto plates

Carve the chicken thighs into two and place on plate then spoon over remaining pan juices.