3 hearty, warming recipes from Angove Winery

Wild Olive Organic Shiraz Braised Chicken with Tomatoes & Olives

From Australia’s leading organic winery, Angove, Organic Riesling is sourced from “heritage vines” and is crystal clear with a light olive hue. Lemon, lime and orange zest mix with fresh green apple aromas. Crisp and clean on the palate, the wine has a mouth-filling structure and good length.

Wild Olive Organic Shiraz Braised Chicken with Tomatoes & Olives

Serves: 6

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Chicken & Stone’s Premium Alcoholic Ginger Beer Curry

Chicken And Stone’s Premium Ginger Beer Curry

Serves: 6

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Sticky Pork Spare Ribs with Stone’s Ginger Wine Cucumber Pickle

Sticky Pork Spare Ribs With Stones Ginger Wine Cucumber Pickle

Serves: 6

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Note: The length of cooking times will depend on size of the ribs, so check after the suggested time that the meat is cooked down to the bone. If not, continue basting and check every 5–10 mins. Cover with aluminium foil if ribs are getting too dark.

For more information visit angove.com.au

Servings

Prep time

Cook time

Recipe

Ingredients

6 chicken thighs (allow 1–2 thighs depending on size), approx. 1.5kg
Salt & pepper, to season
4 tbsp oil
½ cup Stone’s Premium Alcoholic Ginger Beer
Curry:
1 onion, diced
4 cloves garlic
1 tbsp grated ginger
1–2 chillies, seeded & chopped
Pinch salt
Pinch white pepper
¼ cup vegetable oil
3 tbsp curry powder
1 tbsp curry leaves (optional)
½ cup coconut cream
¼ cup Stone’s Premium Alcoholic Ginger Beer
1 400g tin crushed tomatoes

Method

Preheat oven to 200ºC (180ºC fan-forced).
Season chicken pieces with salt and pepper, coat with oil and place in large baking dish or cast-iron casserole dish with Stone’s Premium Alcoholic Ginger Beer.
Bake for about 15–20 mins until skin has turned lightly golden brown in colour. Set aside and make curry sauce.
In small food processor, blitz onion, garlic, ginger, chilli, salt and pepper to form thick paste.
In large saucepan on medium heat, fry onion mix in oil for 2–3 mins to bring out pungent flavours. Add curry powder and optional curry leaves and fry for about 1 min, taking care not to burn.
Add coconut cream and cook for further couple of mins, then add Stone’s Premium Alcoholic Ginger Beer and bring to boil. Add tomatoes. Cook through for about 10 mins and finally add to chicken thighs.
Cover with aluminium foil or lid, turn down heat to 180ºC (160ºC fan-forced) and bake for further 40 mins.
Pair with Angove Organic Riesling.