Adequate menu for Patrician Cabernet Sauvignon Rosé 2010

Chicken Brine

a. Salt the chicken and fry it well on a hot barbecue. Sink the fried meat into salty hot water, flavoured with thyme and bay leaves.

b. All this time, prepare the polenta.

c. Prepare the garlic in “aioli” style.

d. Eat the chicken brine with polenta and garlic and drink Patrician Cabernet Sauvignon Rosé 2010.

Bon appetit!

 

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