Balsamic Vinegar of the Month
Peach Balsamic Vinegar
Portuguese Chicken with Peach & Feta Salad
Ingredients:
- 1 Whole Chicken
- 1/4 Cup WVOO Extra Virgin Olive Oil
- 2 Crushed Garlic Cloves
- 1 Lemon
- 1/4 Cup Chicken seasoning
- 1 Tbsp. dried oregano leaves
- 4 Peaches
- 120 Grams Mesclun
- 100 Grams Crumbled Feta
- 1 Thinly Sliced Red Onion
- 350 Grams Cherry Tomatoes
- 1/4 Cup WVOO Extra virgin olive oil
- 2 Tbsp. WVOO Peach White Balsamic Vinegar
- 1 Tsp. honey
Instructions:
- Place chicken, breast-side down, on a chopping board. Use kitchen scissors to cut down both sides of backbone and remove. Turn and press to flatten. Tuck wings under.
- Use a sharp knife to score the chicken skin and flesh. Place in a large glass dish.
- Combine oil, garlic, lemon juice, seasoning and oregano in a small bowl. Pour over chicken and turn to coat. Cover and refrigerate for 1hr.
- Meanwhile spray peach edges lightly with oil. Heat a large chargrill pan on medium. Cook peaches for 2-3 mins each side or until lightly charred. Set aside
- Preheat oven to 200ºC (or 180ªC fan). Heat a lightly greased, large barbecue grill or chargrill on medium-high. Cook chicken, skin-side down, turning once and basting with any remaining marinade, for 20 mins. Transfer to a large baking tray and bake, skin-side up, for 15-20 mins or until cooked through. Rest for 20 mins. Cut into pieces and thinly slice, removing any bones. Gently toss salad leaves, peaches, feta, red onion and tomato in a large bowl
- To make the dressing, combine the WVOO oil, vinegar and honey in a small bowl. Drizzle over the salad
- *Note: A slightly simpler method could involve buying different cuts of chicken, pre-diced chicken or even pre-cooked chicken – avoiding step 1 and the complicated sections of step 5
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