This delicious Spanish chicken recipe is exactly what we felt like right now, especially with the new 2024 vintage of the Oliver’s Taranga Mencia, that has received some pretty spectacular reviews on its recent release:

“Absolutely brilliant, this is such a good slurp. A sexy medium-bodied wine that seduces you with little effort, pour this Mencia from Oliver’s Taranga large. Expressive aromas burst from the glass revealing a riot of plums, blueberries, mulberries, morello cherries and baked raspberries. Framed by delicately arranged spices, its primary appeal is to complement a diverse range of food and it absolutely smashes the brief. Finishing with soft tannins that are juicy moreish, this is an exquisite drink and a wine you can depend on time and again. It will even take a slight chill on warm days – winning much? Go here. Drink now to 3 years.” 95 points, Best Alternate Grape Variety 2024, Steve @ QWine

“The Iberian connection runs strong in McLaren Vale where Mencia – “men-thee-ah” – is making a big splash in a short time. Plenty of upfront aromatics to indulge in: spring florals, briar, plum, blue and cherry fruits, dark spices. Early drinking possibilities abound such are the delightful aromatic qualities of the grape, but there are ripe tannins structurally which also bring the chance for further ageing. The palate is plummy soft and supple with a just-so degree of richness.” 95 points, Jeni Port, Wine Pilot

“Basking in the warmth of McLaren Vale’s Seaview, is one of Australia’s finest producers – six generations of the Oliver family driven in recent times by winemaker Corrina Wright and her cousins, Brioni and Sam Oliver. Wine writers do get excited. Over the years, I’ve listened to Corrina talk about her love of the Spanish variety, mencia, and lots more. To get a collection of the family’s latest with some of my favourite Mediterranean varieties has taken me on a voyage of exciting discovery – Aussie fiano, falanghina, vermentino, sagrantino – and brought back memories of tasting these varieties in Europe. Two things that stand out are the texture of these wines and how well suited they are to the appropriate Aussie terroir. This Mencia is fresh, wonderfully perfumed with haunting floral notes, and fine velvety texure that lingers. “ Peter Forrestal, Money Magazine

Enjoy!

Corrina, Brioni, Sam and the OT crew

Recipe

Spanish Chicken

• 6 chicken thighs 
• 2 x 110g chorizo, sliced 
• 1 red onion, cut into wedges 
• 2 red capsicums, sliced 
• 6 garlic cloves, sliced 
• 1/2 cup olives (we used black and green) 
• 1/2 tsp smoked paprika 
• 1 cup of chicken stock 
• 1 tin tomatoes 
• 2 tbs red wine vinegar 
• 1/4 cup chopped oregano 
• Bunch flat leaf parsley, chopped

1. Pan fry chorizo until golden then remove from pan and set aside 
2. Sprinkle paprika over chicken, along with salt & pepper and olive oil, then brown the same fry pan. Remove and set aside. Note: no need to cook the chicken through as it will be baked as well 
3. Lightly fry the capsicum, red onion and garlic. Remove from pan and set aside
4. Deglaze your pan with chicken stock. Add your tinned tomatoes, and red wine vinegar. Reduce slightly 
5. Assemble all your ingredients excluding parsley in a baking dish and bake at 180 degrees for approx. 30-40mins 
6. Top with fresh parley. Serve with salad, crusty bread or mashed potatoes 
7. Serve with a glass of the Mencia

Inspired by Matt Preston’s Spanish Chicken Bake