The dish that stopped me at Angoves McLaren Vale – pan-roasted chicken with hummus, anchovy butter and crispy sage

I had the great pleasure of dining at Angoves Vineyard Kitchen in McLaren Vale this past Sunday – and as luck would have it, it was the last day the kitchen was running before switching to a pre-prepared dishes format. What a shame, because Executive Chef Georgie Rogers’ food was nothing short of extraordinary. The kind of lunch that makes you sit back, put your fork down and simply appreciate how good things can be when a talented chef is working with exceptional regional produce.

The dish that stopped me in my tracks was a free-range chicken breast served on silky hummus with radicchio, anchovy and sage – a combination that sounds straightforward on the menu and arrives on the plate as something genuinely close to a culinary masterpiece. I have been thinking about it ever since.
So here is my attempt to recreate it at home. I cannot promise it will match what Georgie Rogers does in that kitchen – I very much doubt it will – but the flavours are all there, and if you follow the recipe faithfully, you will produce something that brings a little bit of McLaren Vale magic to your own dinner table.
Pan-Roasted Chicken with Hummus, Radicchio, Anchovy and Crispy Sage

Inspired by the flavours of the Angoves Vineyard Kitchen, McLaren Vale – golden pan-roasted chicken on silky hummus with bitter radicchio, crispy sage and an anchovy butter that ties it all together beautifully.

Servings 4

INGREDIENTS

4 free-range chicken breasts, skin on
2 tablespoons tbsp olive oil
400 grams tin chickpeas, drained and rinsed
2 garlic cloves, crushed
3 tablespoons tbsp tahini
1 lemon, juiced
3 tablespoons tbsp good quality olive oil for hummus
60 grams butter
6 anchovy fillets in oil, finely chopped
16 fresh sage leaves
1 small head radicchio, leaves separated and torn
1 tablespoons tbsp red wine vinegar
1 teaspoons tsp honey
1 pinch salt and white pepper

METHOD
1 Make the hummus: Make the hummus first. Place 400 grams tin chickpeas, drained and rinsed, 2 garlic cloves, crushed, 3 tablespoons tbsp tahini and 1 lemon, juiced in a food processor. Blitz until very smooth – at least 3 minutes. With the motor running, drizzle in 3 tablespoons tbsp good quality olive oil for hummus and 3 tablespoons of cold water. Season generously with 1pinch salt and white pepper. The hummus should be silky, creamy and slightly loose. Set aside at room temperature.

2 Prepare the chicken: Remove 4 free-range chicken breasts, skin on from the fridge 30 minutes before cooking. Pat completely dry with paper towel. Season generously with 1 pinch salt and white pepper on both sides.

3 Sear the chicken: Heat 2 tablespoons tbsp olive oil in a heavy-based ovenproof frying pan over medium-high heat until shimmering. Place chicken skin-side down and cook without moving for 5–8 minutes until the skin is deeply golden and crisp. Turn and cook for a further 2 minutes.

4 Roast and rest: Transfer the pan to a 180°C oven and roast for 12–13 minutes until the chicken is cooked through and juices run clear. Rest on a warm plate loosely covered with foil for 5 minutes.

5 Make the anchovy and sage butter: While the chicken rests, return the pan to medium heat. Add 60 grams butter and let it foam and begin to turn golden. Add 6 anchovy fillets in oil, finely chopped and stir – the anchovies will dissolve almost completely into the butter within about 2 minutes. Add 16 fresh sage leaves and fry for 30–40 seconds until crisp and fragrant. Remove from heat.

6 Dress the radicchio: Whisk together a drizzle of olive oil, 1 tablespoons tbsp red wine vinegar and 1 teaspoons tsp honey. Toss 1 small head radicchio, leaves separated and torn lightly through the dressing. The radicchio should remain crisp and just barely dressed.

7 Plate and serve: Spoon a generous swoosh of warm hummus onto each plate. Slice each chicken breast on the diagonal and arrange over the hummus. Pile the dressed radicchio alongside. Spoon the anchovy sage butter generously over the chicken and crispy sage leaves on top. Serve immediately.

TIPS

The hummus can be made up to two days ahead and refrigerated – bring it back to room temperature before serving and loosen with a little warm water if needed. Skin-on chicken breasts are important here: the skin protects the meat from drying out and crisps up beautifully in the pan. If your butcher or supermarket only has skinless, ask for bone-in thighs instead, which are more forgiving and just as delicious. This dish pairs beautifully with an Angove McLaren Vale Shiraz or a chilled Grenache Rosé.

META DESCRIPTION: