Tender chicken meets Mediterranean flavours and fresh spring vegetables
Succulent chicken breast meets aromatic rosemary notes, creamy white beans and colourful spring vegetables – a light yet deeply flavoured dish. The Mediterranean flavour of this dish calls for a wine with fruit, freshness and structure: a Barbera is the ideal partner here. Read the following article to find out which other wines also go perfectly with it.
Ideal wine accompaniment: Barbera d’Asti DOCG (Piedmont, Italy)
Barbera is known for its lively acidity, ripe cherry fruit and fine spiciness on the finish. The DOCG Barbera d’Asti is a particularly elegant, medium-bodied wine that pairs wonderfully with herbs, white meat and pulses. The freshness of the wine balances the olive oil and the roasted flavours of the meat, while the red fruits harmonise with the sweetish notes of spring carrots and beans. A Barbera adds depth without overwhelming the dish – just right for a balanced spring dish like this.
Further suitable wine recommendations
1st Côtes du Rhône AOC (France) A young, fruity Côtes du Rhône with a Syrah and Grenache component brings spicy herbal notes and dark berries – perfect with rosemary and beans. The soft tannin structure complements the tender chicken without dominating.
2nd Zweigelt from the Carnuntum DAC (Austria) The fruity, spicy Zweigelt from Carnuntum brings sour cherry, pepper and freshness into play. Its juicy texture complements the beans and vegetables beautifully, and it works well chilled as a spring red wine.
3. Montepulciano d’Abruzzo DOC (Italy) A medium-bodied Montepulciano with dark fruit and velvety tannins is ideal with Mediterranean-flavoured dishes. Especially good when the vegetables are lightly grilled – then the wine shows its earthy side.
4. Pinot Noir from the Palatinate (QbA, Germany) An elegant, light Pinot Noir with fruit and fine acidity enhances the chicken and harmonises with the herbs. Ideal when using tender spring vegetables such as mangetout or young carrots.
5th Blaufränkisch vom Leithaberg DAC (Austria) This structured, mineral red wine with notes of cherry, thyme and light smoke elegantly complements the roasted flavours of the chicken and the creamy texture of the white beans.
The recipe:
Hähnchenbrust mit Rosmarin, weißen Bohnen & Frühlingsgemüse
Kochutensilien
- 1 Bratpfanne
- 1 Topf
- 1 Schneidebrett
- 1 Scharfes Messer
Zutaten
Für das Hähnchen:
- 2 Hähnchenbrustfilets
- 1 Zweig frischer Rosmarin
- 1 Knoblauchzehe
- 1 EL Olivenöl
- Salz & Pfeffer
Für die weißen Bohnen:
- 200 g vorgekochte weiße Bohnen
- 1 EL Olivenöl
- ½ Schalotte fein gehackt
- 1 EL Zitronensaft
- Salz Pfeffer
Für das Gemüse:
- 2 Karotten in feine Stifte
- 100 g Zuckerschoten
- 1 Handvoll Babyspinat
- 1 TL Butter
Zubereitung
Hähnchen braten
- Hähnchenbrust mit Salz, Pfeffer und gehacktem Rosmarin würzen.
- In Olivenöl mit angedrücktem Knoblauch bei mittlerer Hitze goldbraun braten (ca. 6–7 Min. pro Seite).
- Warmhalten oder im Ofen bei 80 °C ruhen lassen.
Weiße Bohnen zubereiten
- Schalotten in Olivenöl glasig dünsten.
- Bohnen hinzufügen, mit Zitronensaft ablöschen, würzen und bei geringer Hitze warmhalten.
- Kurz vor dem Servieren mit einem Stabmixer grob pürieren (optional).
Frühlingsgemüse sautieren
- Karottenstifte in etwas Butter 3 Minuten anbraten, dann Zuckerschoten und Babyspinat zugeben.
- 2 Minuten garen, sodass das Gemüse noch knackig ist. Mit Salz abschmecken.
Empfohlene Beilagen
- Frisches Ciabatta
- Zitronen-Olivenöl zum Dippen
- Kleiner Blattsalat mit Balsamico
