4 Chicken breasts (skin on)
500g Butternut squash, peeled
2 Red onions, peeled and cut into wedges
1 Small bunch of sage
Sea salt and olive oil
Pair this dish with a delicious white blend from South Africa. Two styles of white blend are emerging from South Africa at the moment. The first is the classic Bordeaux-style blend of Sauvignon Blanc with a little bit of Semillon, commonly fermented and aged in oak. A great example of this would be the Vergelegen White, or the Tokara Directors Reserve White. Both of these wines work well because the oak is only playing a supporting, background role, helping to add complexity and structure to the fusion of the citrussy Semillon and grassy, grapefruit intensity of the Sauvignon.
The second style is a fusion of Chenin Blanc with Rhône varieties such as Viognier, Marsanne, Roussanne and White Grenache. Much of the inspiration for these wines has come from the success of the new wave Swartland producers such as Eben Sadi, Adi Badenhorst, Lammershoek and Mullineux.
Wine recommendations by Wines of South Africa
- Pre-heat the oven to 180C/350F. Cut the butternut squash into large pieces and lay on to a tray. Peel the pears then cut in half and de-core and quarter the red onions.
- Arrange the onion and pear on top of the squash and then drizzle with olive oil, season and top with the chicken breasts. Roughly chop the sage leaves and sprinkle over the tray along with the lemon zest.
- Place the tray into the oven and cook for 45-60 minutes. I like to serve this with green beans and boiled rice.