4 corn-fed, organic baby chickens, spatchcocked
For the chicken marinade 2 shallots
1 clove garlic
8 green pimentos (mild chillies)
1 organic lemon zest and juice
1 orange zest and juice
1tsp tomato paste
1 piece of ginger
200ml good olive oil
20ml sherry vinegar
1 pinch of salt
Keep aside four green chillies for garnish. Put all the ingredients in small chunks in the liquidiser and blend until you get a smooth paste. Marinate the chicken in the paste and leave overnight.
Grill the baby chicken on the barbecue until well cooked, you can also simply roast the baby chicken in the oven.
Cook the green pimentos on the BBQ and season with good olive oil and salt to garnish the chicken.
Thierry Laborde, head chef and co-owner, Chabrot, London
For this type of dish you will need quite an assertive wine - something very aromatic and fresh with a youthful firm acidity and citrus character to tame the garlic and match with the green peppers.
I would choose a Verdejo from Rueda in central Spain, a 2009 vintage. This style of wine is unoaked, fresh and citrus like, similar to Sauvignon Blanc.
Roman Sayburn MS, director of wine and spirits at Hotel du Vin