#CaptureTheSunshine......{Tipsy Paprika Chicken}

How wonderful is it that the sun has been shining so much recently? Makes me really happy and one the best things about the warm weather is the opportunity to eat alfresco - nothing like it! I swear food tastes better when it's eaten outside in the fresh air.  And what better to accompany your alfresco meal then a nice glass of Lindeman's wine? I love the variety in the wine my favourites being the Chardonnay and if I'm in the red wine mood I'll go for the Shiraz - Perfect!

So thinking about your alfresco dining this is my suggestion for a perfect Spring menu, and hey if it rains (we are in England after all, not sunny Hunterland in Australia where the folks at Lindeman produce their lovely wine) just #CaptureTheSunshine in the comfort of you warm dining room!

My Spring Menu

Very simple Bacon Stuffed Dates

(perfect for nibbling on with a glass of wine)

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Tipsy Paprika Chicken

(See recipe below)

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"No Churn" Coconut and Lime Ice Cream with Grilled Pineapple

 



The perfect combination for the perfect meal in my humble opinion! And here is the very simple but very tasty White Wine Paprika Chicken. Lets face it no one wants to spend hours slaving over a stove when it's a beautiful day which is why I've kept the menu pretty easy but full of flavours - you can also make a lot of it in advance - Enjoy!

Tipsy Paprika Chicken

3-4 chicken breasts
11/2 tsp paprika
salt & pepper
2tbsp olive oil
3tbsp butter
2tbsp fresh thyme leaves
3 large garlic cloves, finely diced
2 handfuls chestnut mushrooms finely sliced
300ml Lindeman's Bin 65 Chardonnay white wine
2 handfuls spinach
4 tbsp double cream

season the chicken breasts with the paprika, salt and pepper rubbing it evenly over both sides. melt 1 tbsp butter and the olive oil in a large pan over a medium heat. add the chicken breasts and cook on one side for three minutes, until golden brown and then turn over. turn the heat down and after 3mins add the rest of the butter, the thyme, mushrooms and garlic. cook continuously stirring the thyme, mushrooms and garlic around, for approx 2 mins before adding the wine. bring to a gentle simmer and let cook for 20 minutes - you may need to add wine if it dries up to much (but adding wine is never a bad thing!). add the spinach and cream in and season with S&P make sure chicken is done and serve with new potatoes, salad, cous cous, rice - whatever takes your fancy! Great accompanied with another glass of wine!

Disclosure: I’m entering this recipe into the #CaptureTheSunshine competition run by Foodies100 in conjunction with Lindeman’s wines.