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:

  1. 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.
  2. Use a sharp knife to score the chicken skin and flesh. Place in a large glass dish.
  3. Combine oil, garlic, lemon juice, seasoning and oregano in a small bowl. Pour over chicken and turn to coat. Cover and refrigerate for 1hr.
  4. 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
  5. 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
  1. To make the dressing, combine the WVOO oil, vinegar and honey in a small bowl. Drizzle over the salad
  2. *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