Count Karolyi Grüner Veltliner & Piri Piri Chicken

Wine Name: Count Karolyi

Wine: Grüner Veltliner 2013
Country: Hungary	Region:  South West
Rating:  Very Good	Price: $12
I recently watched an episode of Anthony Bourdain’s no reservations, he was in Mozambique and they ate Piri Piri Chicken. What a great show, and a great looking meal, so I just had to try it! To accompany it, I have chosen a Grüner Veltliner to compliment the spicy white meat. Grüner Veltliner is a grape variety synonymous with Austria but is also widely grown in Slovakia, Czech Republic, and is even in certain regions in Hungary, particularly near the Austrian border. The company that makes this wine was founded in 1951 and has a fascinating history through the years of Soviet ruled communist Hungary and expansion in the years following the “fall of the iron curtain”. The name “Count Karolyi” was donated by a Hungarian Aristocrat who was instrumental in creating the Grüner Veltliner brand. The wine is a medium gold color with a slight green tint. The bouquet is relatively mild with a hint of earthiness. The taste is surprisingly dry, somewhat fruity with lemon and lime overtures, an earthy taste, and hints of pepper. It is low on acidity and is an easy drinking wine. It can be drunk on its own and complements white meats, seafood and cheeses.  It would also be a good compliment for Pumpkin Soup and Salmon, we really enjoyed the Count Karolyi product. Piri Piri Chicken is a dish emanating from Africa and Portugal. The Portuguese Settlers were responsible for introducing the Chili Peppers which are called piri-piri in Swahili from which the recipe soon evolved. We were really pleased with this meal; we will definitely be cooking it again. Piri Piri Chicken, Potato & Sweet Potato Ingredients: Piri Piri Chicken ·        Four chicken quarters 3 sprigs of fresh thyme 4 cloves of garlic 1 teaspoon sweet smoked paprika sea salt freshly ground black pepper olive oil 2 red onions 4 tomatoes 6 fresh chillies 1 bunch of fresh cilantro (Coriander) red wine vinegar extra virgin olive oil Potato’s & Sweet Potatoes 2 Large potatoes 2 Large sweet potatoes  1 teaspoon smoked paprika Preparation and Cooking   Pick the thyme leaves into a pestle and mortar Peel and add 1 garlic clove Add paprika and a pinch of salt. Crush to a paste Add 2 tablespoons of olive oil. Mix together with pestle and mortar Baste the chicken with the marinade. Place in a plastic bag in the refrigerator overnight or for a minimum of 2 hours. Preheat oven to 350ºF Place a large pan over a high heat. Cut the onions and tomatoes into quarters and place on the hot pan with the chilies and the remaining unpeeled garlic cloves. Grill for 5 to 10 minutes, or until charred all over, turn regularly.  Remove the garlic skins and peel the onions, then add all the vegetables to a food processor. Add dash of red wine vinegar and a good pour of extra virgin olive oil. Blend until smooth. Add a dash of water, if necessary to loosen. Return the pan to a high heat. Add the marinated chicken and sear all over for 8 to 10 minutes, turning regularly. Move to a roasting tray, then place in the oven for 45 minutes, or until cooked through. Alternatively cook on the outdoor grill (Barby). Cut the potatoes and sweet potatoes length ways into quarters. Sprinkle with paprika and a pinch of salt and pepper. Add some olive oil to a baking tray and place in the oven for 40 minutes or until tender and crisp. Serve the chicken, potatoes, sweet potatoes with the sauce from the blender for dipping.
Recommendation: I recommend both the wine and the meal, both are well worth trying.