STICKY LEMON-ANDBALSAMIC CHICKEN WITH RED SLAW AND SPICY POTATO WEDGES

“This is the ultimate pantry DIY marinade. The sugars in the balsamic and lemon caramelise to make the best sticky chicken ever.”

Serves 4

EASY

Preparation: 15 minutes Cooking: 45 minutes

lemons 3 balsamic vinegar ¼ cup olive oil ¼ cup garlic 4 cloves, crushed rosemary 3–4 sprigs sea salt and freshly ground black pepper, to taste

Woolworths free-range chicken portions 1.2 kg bulk pack Woolworths frozen potato wedges 1 x 750 g pack

Woolworths vegetable and potato seasoning, for sprinkling

For the slaw, mix: red cabbage ½, thinly sliced Woolworths basil and white balsamic salad dressing 2T red wine vinegar 1t celery 2–3 sticks, thinly sliced spring onions 2, sliced sea salt and freshly ground black pepper, to taste

1 Preheat the oven to 180°C. Zest and juice 2 lemons, then slice the remaining lemon thinly. Place all the lemon in a bowl with the balsamic vinegar, olive oil, garlic, rosemary and seasoning. 2 Toss the chicken in the marinade, then arrange in a baking dish and pour over any remaining marinade. Roast for 40–45 minutes, basting every 10 minutes. 3 Place the potato wedges on a baking tray, drizzle with a little olive oil and sprinkle over the potato seasoning. Bake until tender, about 30 minutes. 4 Serve the chicken and potato wedges with the slaw.

WINE: Kanonkop Kadette Cabernet Sauvignon 2018 olive oil 4T

Woolworths pork sausages 500 g Woolworths chorizo pork sausages 400 g Woolworths prepared garlic and chilli

1 cube of each

Woolworths canned cherry tomatoes

2 x 400 g cans sea salt and freshly ground black pepper, to taste cannellini beans 2 x 400 g cans, undrained paprika 2t

Woolworths smooth feta 150 g

1 Preheat the oven to 180°C. Add 2 T olive oil to a cold pan, then arrange the sausages in the pan and place over a low heat. Cook very slowly until golden brown on all sides. This prevents them from bursting and splattering. 2 Meanwhile, fry the garlic and chilli in 2 T olive oil in a separate pan until fragrant and golden. Add the tomatoes and bring to a simmer. 3 Season and fold in the cannellini beans. Add the paprika and simmer while the sausages are browning. Add the sausages to the sauce, sprinkle over the feta and bake for 25–30 minutes, or until bubbling and golden.

Cook’s note: Stir through Woolworths frozen spinach or mixed vegetables before baking if you like. Or serve with baby spinach and grated baby marrow dressed in lemon and olive oil. CARB-CONSCIOUS, HEALTH-CONSCIOUS WINE: Muratie Merlot 2018