Roast Chicken with Carmelized Shallots

For this week’s post, I was looking for an easy recipe that I could match with red wine, which I admit I much prefer to white.  We rarely eat red meat at home, so we’re building up a collection and I’m always on the look-out for something that will go well with red wine.  This has been on my list for a while, and comes from David Lebovitz’s site.  It’s a website I’m particularly fond of, and not just because he lives in and writes about one of my favourite cities, Paris.

Roasted Chicken with Carmelized Shallots

It’s easy and quick enough to make during the week.  I served it with a celeriac purée and steamed flat beans which, along with the shallots, came in this week’s veg box.

Wine pairings:

The dish was nicely complimented by both wines I tasted – an Italian Valpolicella (Tesco,  2012, £5.49 at Tesco) and an Australian Pinot Noir  (Telegraph Station, 2013, £5.49 at Tesco) – the Valpolicella was lighter and fruitier wines, while the Pinot Noir had a little more depth and earthiness to it.

The wines:

Tesco Finest Valpolicella

Telegraph Station Pinot Noir

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