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Food and wine pairing

Spatchcocked chicken with garlic and rosemary

Photo de Jennifer (CC BY 2.0) ajoutée le 25/05/2023
https://www.flickr.com/photos/23126594@N00/474531711/

Poultry

Spatchcocked chicken with garlic and rosemary

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Synonyms

  • Butterflied chicken with garlic and rosemary
  • Spattlecocked chicken with garlic and rosemary

See also:

  • Poulet en crapaudine

This dish pairs well with 14 drinks :

Bandol rouge

Bandol rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Prefer a pairing with a wine of at least 5 years old.
>dish info

Luberon rouge

Luberon rouge
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Prefer a pairing with a young, full-bodied wine, high in tannins.
>dish info