Updated: Oct 10, 2019
Sharing plates. I LOVE THEM. I think it’s because I am:
Can never make decisions
In our house, it’s not unusual to sit down with a variety of different foods spread across the table, and it’s even better when we have guests. Think a ton of bread, cheeses, sauces, dips, ribs, chicken nibbles/drums, pickles, deli meats…. I could go on but you get the idea.
As you know, I am te Pā Wines #biggestfan #numberonefan #fangirl #canyouguysadoptme and so whenever they’re kind enough to surprise me with my favourite drops from them, I go all out to make sure what we’re eating with their wines is delicious and compliments it perfectly.
Boy oh boy, I think this time I may have done a good job. Bring on this delish plate of chicken with a bottle of te Pā Wines Pinot Noir goodness.
Here’s what you’ll need:
Note: I will hyperlink some of the ingredients in this recipe so you know where you can purchase them from. Links are not affiliated.
For the sauce:
1/2 cup of hot pepper paste
3 tsp of hot pepper flakes
50 grams of butter
1/4 cup of soy sauce
1 tsp of garlic
1 tsp of ginger
2/3 cup of pineapple juice
2/3 cup of water
1/3 cup of white rice vinegar
1/4 tsp of ground white pepper
10 medium-sized chicken drums (thighs would work well too)
2 tsp of baking soda
In a large bowl, toss the chicken through the baking soda (for those wondering what this does, it’s a method of tenderising)
In a medium-sized pot, combine all of your sauce ingredients. Simmer for 10 – 15 minutes or until the sauce starts to thicken.
From there, halve your mix and pour over the chicken and toss through. Cover with wrap and leave in the fridge to marinate for approx two hours. Overnight is fine too.
Preheat the oven to 180 degrees (I used fan bake)
Distribute the chicken evenly over an oven tray and place in the oven for 15 minutes. Remove, and baste with part of the remaining sauce. Remove from the oven again in another 15 minutes and repeat. Bake for a further 15 minutes until the chicken is cooked right through.
Sprinkle with sesame seeds and serve with your favourite salad or side dishes, and a glass of te Pā Wines Pinot Noir.
Thank you once again to te Pā Wines for sending me their beautiful wines to work into this recipe.