Tender chicken meets Mediterranean flavours and fresh spring vegetables
Succulent chicken breast meets aromatic rosemary notes, creamy white beans and colourful spring vegetables – a light yet deeply flavoured dish. The Mediterranean flavour of this dish calls for a wine with fruit, freshness and structure: a Barbera is the ideal partner here. Read the following article to find out which other wines also go perfectly with it.
Ideal wine accompaniment: Barbera d’Asti DOCG (Piedmont, Italy)
Barbera is known for its lively acidity, ripe cherry fruit and fine spiciness on the finish. The DOCG Barbera d’Asti is a particularly elegant, medium-bodied wine that pairs wonderfully with herbs, white meat and pulses. The freshness of the wine balances the olive oil and the roasted flavours of the meat, while the red fruits harmonise with the sweetish notes of spring carrots and beans. A Barbera adds depth without overwhelming the dish – just right for a balanced spring dish like this.
Further suitable wine recommendations
1st Côtes du Rhône AOC (France) A young, fruity Côtes du Rhône with a Syrah and Grenache component brings spicy herbal notes and dark berries – perfect with rosemary and beans. The soft tannin structure complements the tender chicken without dominating.
2nd Zweigelt from the Carnuntum DAC (Austria) The fruity, spicy Zweigelt from Carnuntum brings sour cherry, pepper and freshness into play. Its juicy texture complements the beans and vegetables beautifully, and it works well chilled as a spring red wine.
3. Montepulciano d’Abruzzo DOC (Italy) A medium-bodied Montepulciano with dark fruit and velvety tannins is ideal with Mediterranean-flavoured dishes. Especially good when the vegetables are lightly grilled – then the wine shows its earthy side.
4. Pinot Noir from the Palatinate (QbA, Germany) An elegant, light Pinot Noir with fruit and fine acidity enhances the chicken and harmonises with the herbs. Ideal when using tender spring vegetables such as mangetout or young carrots.
5th Blaufränkisch vom Leithaberg DAC (Austria) This structured, mineral red wine with notes of cherry, thyme and light smoke elegantly complements the roasted flavours of the chicken and the creamy texture of the white beans.
The recipe:
Chicken breast with rosemary, white beans & spring vegetables
Cooking utensils
- 1 Frying pan
- 1 Pot
- 1 Chopping board
- 1 Sharp knife
Ingredients
For the chicken:
- 2 Chicken breast fillets
- 1 sprig of fresh rosemary
- 1 Garlic clove
- 1 Tbsp olive oil
- Salt & pepper
For the white beans:
- 200 g precooked white beans
- 1 Tbsp olive oil
- ½ Shallot finely chopped
- 1 tablespoon lemon juice
- Salt Pepper
For the vegetables:
- 2 Carrots into fine sticks
- 100 g Sugar snap peas
- 1 Handful of baby spinach
- 1 teaspoon butter
Preparation
Roast chicken
- Season the chicken breast with salt, pepper and chopped rosemary.
- Fry in olive oil with crushed garlic over a medium heat until golden brown (approx. 6-7 mins. per side).
- Keep warm or leave to rest in the oven at 80 °C.
Preparing white beans
- Sauté the shallots in olive oil until translucent.
- Add the beans, deglaze with lemon juice, season and keep warm over a low heat.
- Just before serving, roughly puree with a hand blender (optional).
Sauté spring vegetables
- Sauté the carrot sticks in a little butter for 3 minutes, then add the sugar snaps and baby spinach.
- Cook for 2 minutes so that the vegetables are still crunchy. Season to taste with salt.
Recommended side dishes
- Fresh ciabatta
- Lemon olive oil for dipping
- Small leaf salad with balsamic vinegar
