Chicken in Pink Fizz

3:10 pm on 29 November 2013


  • 1 chicken
  • 1/2 bottle pink sparkling wine
  • fresh pineapple
  • cucumber
  • a bunch coriander or mint


Heat the oven 180°C (350°F).

Put the chicken in an oven bag with the fizz. Season and bake until the juices run clear, not pink, when the thickest part is pierced with a knife. You may like to tip the juices into a pan and reduce until a syrupy consistency is achieved. Season and serve this sauce with the chicken. Dice equal quantities of pineapple and cucumber and stir through some chopped coriander. Serve this salsa beside the chicken. Alternatively, finely slice the pineapple lengthwise and shave ribbons of cucumber with a peeler. Arrange the pineapple and cucumber, layered as high as possible, on top of the chicken served on individual plates, with fresh coriander or mint sprinkled on top.

From Jesse Mulligan, 1–4pm

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