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Giesen News


Here’s one worth sharing…our Cellar Door chef Doug’s recipe for Roasted Organic Chicken with Prosciutto on Pearl Barley Cassoulet – just the thing for winter! What’s more it’s the perfect excuse to enjoy a glass of Giesen Organic Sauvignon Blanc.


Pearl barley cassoulet:

2 Tbs olive oil

1 finely chopped onion

1 finely chopped leek

1 finely chopped carrot

1 Tbs chopped garlic

200g rinsed pearl barley

600 ml chicken stock

Zest of 1 lemon

50 gms cold butter

salt and pepper

Method for cassoulet

  1. Heat olive oil in saucepan and saute onion, leeks and carrots with garlic until tender
  2. Add rinsed barley and cook on low heat for two minutes
  3. Add chicken stock and simmer until most of the liquid has evaporated
  4. Cover and let stand for five minutes
  5. Mix cold barley with barley mixture
  6. Check seasoning

4x organic chicken breasts

4x Prosciutto slices

Splash of olive oil

Chopped rosemary and seasoning

Method for chicken

  1. Wrap chicken breasts with Prosciutto. Season with salt and pepper and sprinkle with rosemary

2. Heat olive oil in a large pan and brown chicken on both sides. Roast chicken at 220C for approx. 15- 20 minutes

200 mls Jus or Demi Glace

Roasted Mushrooms

Method for sauce/jus

1. Add Roasted Mushrooms to Jus or Demi Glaze and heat

To Assemble

Place a layer of baby spinach on 4 plates. Spoon heated barley cassoulet on each plate. Slice each chicken breast into 4 and place next to Cassoulet. Spoon roast mushroom sauce over top of the chicken. Garnish with micro watercress. Enjoy with a glass of Giesen Organic Sauvignon Blanc!