Celebrate Chardonnay Day with Chef Ollie Swart’s Perfect Rotisserie Chicken Recipe

There’s a reason Chardonnay remains one of the world’s most-loved wines, it’s versatile, elegant and effortlessly easy to enjoy. Whether paired with a creamy pasta, a roast chicken feast or even a laid-back braai with friends, a well-balanced Chardonnay has the ability to elevate everyday dining into something memorable.

We caught up with FAT bastard Chardonnay and Chef Ollie Swart to chat about what makes this crowd-pleasing favourite such an all-rounder, the foods it pairs best with, and how to serve it for the ultimate sipping experience.

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GLAMOUR: What makes Chardonnay such a good all-rounder?

Ollie: It’s smooth, rounded and easy-drinking, and is the kind of wine that quietly elevates whatever it’s paired with.

G: What foods does it pair best with?

Ollie: Creamy, buttery dishes work beautifully…think chicken pie, pasta, roast chicken, or lightly rich seafood.

G: Why does it work so well with richer food?

Ollie: Its fresh acidity balances out the creaminess, keeping every bite and sip feeling light and well-rounded.

G: Can it work with simple, everyday meals?

Ollie: Yes, it’s also just as good with a relaxed braai or an easy midweek dinner as it is with something more indulgent.

G: Best way to serve it?

Ollie: FAT bastard Chardonnay is best served chilled, but not overly cold, just enough to keep it fresh while still letting the flavour come through.

Recipe: Chef Ollie Swart’s Big Rotisserie Chicken Pie

(20 - 24cm Springform)

Serves 4

Oven: 220°C → 180°C

A big, golden chicken pie made with rotisserie chicken, buttery leeks and a rich homemade gravy boosted with blended crispy chicken skin for extra flavour and body and served with the voluptuously delectable FAT bastard Chardonnay.

INGREDIENTS

Chicken

1 large rotisserie chicken, meat picked
Skin from the chicken, reserved
2 sheets good-quality puff pastry

Quick Stock

Rotisserie chicken carcass
1 onion, halved
1 carrot, chopped
1 celery stick, chopped
2 bay leaves
1 tsp whole black peppercorns
3 parsley sprigs
Stock or Water to cover

Filling

80g butter
3 leeks, finely sliced
Celery leaves from 1 bunch
4 cloves garlic, chopped
Few thyme sprigs
80g flour
±700ml quick chicken stock
50ml cream
1–2 tsp Dijon mustard
Few splashes Maggi seasoning
Handful parsley, chopped
Zest of 1 lemon
Salt and black pepper

METHOD

1. Make the stock

In a pot place the chicken carcass, onion, carrot, celery, bay leaves, peppercorns and parsley into a pot. Just barely cover with water and boil for at least 2 hours, or simmer for 8 hours if you have time.

Strain and reserve the stock.

2. Make the filling

- In a large pan, melt the butter over medium heat.

- Add the leeks, celery leaves and thyme and cook slowly until soft and sweet, about 10–15 minutes. Add the garlic and cook for another minute.

- Stir in the flour and cook for 2 minutes.

- Gradually add the chicken stock, stirring continuously until smooth and thickened.

- Add the cream, Dijon mustard and a few splashes of Maggi seasoning.

3. Blend the chicken skin

- Crisp the reserved chicken skin in a pan or oven until deeply golden.

- Blend the crispy skin with a ladle of the sauce until it forms a rich paste.

- Stir this back into the filling. It adds massive flavour, richness and body.

- Season well with salt and black pepper.