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Roast Chicken and Caesar Salad with RW Chenin Blanc

For the Roast Chicken

• 1 whole chicken

• 1 bottle of Robertson Winery Chenin Blanc

• 40ml of olive oil plus extra for brushing your croutons

• 1 small handful of leaf parsley

• 7 garlic cloves

• 1 lemon cut in half

• 1 table spoon rainbow peppercorn

• ½ tablespoon salt

Salad Ingredients :

• 1 gem lettuce

• 6 pieces of baguette to make croutons

• 2 eggs

• 200g parmesan shavings

Dressing :

• 1/2 cup of mayonnaise

• Grated parmesan

• 5 chopped up anchovies

• 1 garlic clove grated


• Heat oven to 180*

• Place chicken in a roasting tray and drizzle with olive oil

• Add garlic cloves

• Sprinkle with rainbow peppercorn, salt and parsley.

• Squeeze the lemon halves over the chicken and place each half inside the roasting tray.

• Pour RW Chenin Blanc around the sides of the chicken and cover with lid.

• Place chicken in the oven and roast for 1,5 hours

• Brush you sliced baguette pieces with olive oil & toast in oven for croutons till brown

• Once cooled cut into bite size blocks and set aside.

• Make the dressing.

• In a bowl add your mayonnaise, parmesan, garlic and anchovies.

• Mix together well.

• Assemble your salad.

• Toss the lettuce in dressing until well covered

• Sprinkle with croutons, parmesan shavings and soft boiled eggs

• Take the chicken out of the oven and enjoy & serve with the Ceasar Salad & RW Chenin Blanc.

Watch the recipe here:

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