Marion’s most successful dish WE ENTERTAIN a lot. At the end of a dinner party the words, “can I get the recipe for that?” and “can you tell me where I can buy that wine?” are music to my ears. My wife, Marion, is a great cook. She seldom follows a recipe slavishly, preferring to tweak it here and there, mostly to good effect. Her variation of the Chicken Marbella/Farro recipe is an absolute winner. We’ve prepared it four times and on every occasion our guests have asked for the recipe. That makes Marion’s Chicken Marbella our most successful dish ever. Marion’s recipe is at vervemagazine.co.nz/chicken-marbella-farro-recipe, although she doubled the marinade ingredients. Here is the recipe I used: I allowed two pieces of chicken per person and increased marinade ingredients - also added a splash of olive oil and a splash of sherry vinegar and chopped up rind of a preserved lemon. It’s marinated for two days, and I added a touch more sherry vinegar when cooked as I love sherry vinegar. When cooked, top with gremolata - I used parsley, lemon zest, garlic finely chopped, almonds finely chopped, sea salt flakes, pepper, lemon juice and olive oil to moisten, then add panko breadcrumbs that have been sautéed in a little olive oil. Mix all together and sprinkle over before serving. It’s a versatile dish as far as wine matching is concerned. It sits well with full-bodied Chardonnay although I prefer to match it with a reasonably robust Pinot Noir, such as 2018 Escarpment Kupe Pinot Noir, Martinborough.
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Larry McKenna at Escarpment
NZ WINEGROWER JUNE/JULY 2020 // 49