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Chicken with Balsamic Vinegar Sauce
What you will need:
  • 2 kg boneless chicken, diced
  • 2 medium onions, chopped
  • 200g carrots, peeled, slice
  • 3 tbsp butter
  • 150ml Morgenster Balsamic Vinegar
  • Salt and pepper to taste

    How to prepare:
    Melt butter in a large frying pan and brown chicken over medium heat (10 – 15 minutes).
    Remove chicken from the pan and add onion and carrots and cook, covered, until soft.
    Return the chicken to the pan.
    Add the vinegar and season with salt and pepper.
    Cover and cook for a further 20 – 25 minutes.
    Serve with Spinach/Rocket Salad.

    Recipe supplied by The Star, Angela Day.

    Henry Kotze, Morgenster Wine Maker suggests pairing our Nu Series Sangiovese 2014 with this Morgenster Recipe.

    Click here to download the recipe in pdf format.
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