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Grilled Chicken Paillard with Watercress and Red Wine Dressing

Written by: Charlie Stein

The big bright orange thing in the sky is out and we’re celebrating here at Vintner HQ  by cracking open a couple of bottles of our best-selling, summer loving pink and pairing it with an equally light and delicious dish of grilled (or barbecued) chicken Paillard and watercress. The wine in question is our Mado en Provence Rosé 2015, and it’s so blinking pretty I want to put a sample of desk and propose to it. Fine, silky and bursting with bombastic strawberry and raspberry fruit. The fruit and weight of the wine will partner well with the red wine dressing. 

Serves Two

2 x boneless and skinless free-range chicken breast
120ml of a Vintner red wine of your choosing 
1 teaspoon of sugar
4 teaspoons of red wine vinegar
4 tablespoons of extra virgin olive oil
1 shallot
50g watercress leaves (large stalks removed)
Salt and ground black pepper
Thyme
Jersey New potatoes (to serve)

Step 1
Butterfly open the chicken breast making sure that you leave both sides of equal thickness. Place the breast between two sheets of cling flim and flatten with the underside of a pan until around 5mm thick – this is the ‘paillard’. Repeat with the other breast.
Step 2
Add the red wine, sugar and 3 teaspoons of the vinegar into a small, stainless steel pan, and bring to the boil and simmer until reduced to 3-4 tablespoons. Pour into a small bowl and leave to cool, then stir in the olive oil, remaining vinegar, shallot and some salt and pepper to taste.
Step 3
Heat a ridged cast-iron griddle or heavy-based frying pan until smoking hot. Brush the chicken breasts lightly with olive oil and add some chopped thyme, season with salt and pepper and cook 2 at a time for 2 minutes on each side. Transfer to a plate and keep warm while you cook the rest.
Step 4
Spoon the dressing into the centre of 4 warmed plates and scatter with watercress leaves. Put the chicken paillard on top and drizzle a little extra virgin olive oil around the edge of the plate and serve with boiled new potatoes, lightly seasoned with sea salt and black pepper.

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