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Baked Paprika ChickenFood&Wine

Serves 6-8

This recipe comes from the Birchwood Winery in Canada and uses their famous Icewine as part of the recipe. The sweet fruit flavours combine beautifully with the strong flavours of paprika, churico and olives. Choose a full-bodied red wine to drink with the dish and finish up the bottle of Icewine afterwards!

Ingredients

4 chicken breasts, without bone and skin
4 chicken thighs-legs, without skin
3 tbsp paprika
2 tbsp olive oil
3 onions, sliced
4 cloves garlic, finely sliced
2 oz churico, finely sliced
28 oz can whole tomatoes, chopped
½ cup sun-dried tomatoes
1 tbsp fresh basil or coriander leaves, finely chopped
3 bay leaves
½ cup Birchwood Icewine
¾ cup olives
seasonings: salt, pepper and sugar
garnish: fresh herb sprigs, crushed red peppers

Method

1.	Preheat oven to 375ºF
2.	Coat chicken pieces evenly with paprika. Season with 2 tsp sea salt
3.	Pan fry chicken in a little olive oil until browned. Transfer to a baking dish
4.	Add remaining olive oil and onions to pan and fry until beginning to soften. Add garlic and sliced chorizo, fry for a further two minutes
5.	Add tomatoes, basil (or coriander leaves), bay leaves and Icewine. Bring to the boil. Stir in olives
6.	Pour mixture over chicken. Cover with a lid and bake for 45 minutes or until the chicken is tender. Check for seasonings
7.	Garnish with herbs and peppers, and serve

WINE MATCH

Birchwood Estate's Icewine
Full bodies red wine

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