Chicken with Plum Relish
By Sally James. Contrasts make for beautiful food, giving the cook a chance to be an artist as they arrange the plate. That was the reason behind me first creating this rich red relish to go with chicken or white fish, as a pairing for the Little Penguin Shiraz. As it happened, the deep, jammy Shiraz also accentuates the flavour of the plums to make the perfect pairing for a moist mild cut of meat.
INGREDIENTS
- 4 chicken breast fillets
- olive oil, extra virgin for cooking
- relish
- 1/2 red onions, diced
- 2 tsp olive oil
- 2 tbsp brown sugar
- 1 ½ cup plums, diced
- 2 tbsp balsamic, or red wine vinegar
- 1 tbsp lemon, juice
- ½ cup shiraz
DIRECTIONS
- To make relish, cook the onion in the oil over a medium heat until soft. Add the sugar and plums and cook, stirring for 2-3 minutes.
- Add the remaining ingredients. Reduce heat and simmer for 10 -15 minutes or until syrupy.
- Brush the chicken with oil and grill over medium heat for 2-3 minutes each side and golden brown
- Transfer to a moderate oven and cook for 10-15 minutes or until cooked through but still plump and moist. To test, pierce with a sharp knife and the juices should run clear.
- Slice the chicken thickly and spoon over the relish.