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Posts Tagged ‘wine and chicken’

Red Wines For All Foods

April 5th, 2012 No comments
Chicken, traditionally served with white wine, can also be enjoyed with red wine.

Traditionally served with white wine, chicken can also be enjoyed with red! (Photo by Steven Walling)

If you’ve read our recent post, If You’re Going to Drink, Choose Red!, you may be wondering how to effectively increase your red wine consumption by substituting it for white.  The good news is that there’s a red wine alternative to just about every “traditional” white-wine dish!

Though it may take you (and some of your guests) a little time to get out of the mindset that certain foods must always be enjoyed with either whites or reds, specifically, the rewards are more red wine consumption at your table and (quite often) more interesting pairings!

Let’s start with fish!  When it comes to the creatures of the sea, white wine has been given dominion.  However, there are excellent reds that will not overpower your fine, flaky fillets.  Try a baked or grilled fish dish with a bottle of Cabernet Franc or a nice Cote du Rhone.  These red wines, because of their low acidity, blend quite well with almost all of your typical fish dishes.

Next comes pasta!  If you’re eating pasta with tomato sauce, experiment with almost any red!  Reds, in general, are fantastic with tomato sauces (especially those with meatballs!)  If your pasta is covered with a tantalizing cheese sauce, consider pairing your plate with a light Burgundy or Merlot.  These two wines are excellent compliments to cheese sauces of all kinds, even ones that incorporate a bit of spice!

Lastly, we come to chicken!  Like the numerous reds that go well with tomato sauce, I urge you to experiment!  For a few starters, consider pairing your bird with a bottle of Pinot Noir, Chianti, Barolo, or (a personal favorite) Beaujolais.  Beaujolais works especially well with recipes involving cornish game hens sprinkled with rosemary, as well as barbecued chicken.  Have fun, be adventurous, and keep track of the reds you find work best with your favorite “white wine” foods.  Enjoy!

Wine and Chicken Crock-Pot® Recipe

January 10th, 2012 No comments

Crock-Pot®Slow cookers, like the Crock-Pot®, are ideal for winter cooking; you can keep them on and cooking all day, filling your home with the tempting aroma of tonight’s dinner.  What is more, you can even use them when cooking with wine.  Here’s a delicious chicken recipe perfect for a cold, winter’s eve.

 What you’ll need:

  • 1/3 cup dry red wine
  • 1/2 cup chicken broth
  • 2 tablespoons tomato paste
  • 8 whole mushrooms, diced
  • 12 pearl onions, peeled
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 4 to 6 chicken legs, or a small chicken
  • 2 tablespoons flour
  • 1 bay leaf (optional)
Napa 4- bottle wine dispenser

Napa 4- bottle wine dispenser

Put your diced mushrooms and onions into your slow cooker.  Add the chicken broth, dry red wine, tomato paste, rosemary, thyme, garlic salt, pepper, and bay leaf.  Stir.  Add your chicken.  Cover and cook on low for 8 hours.  When ready, place chicken on a warm serving dish, and transfer the liquid in your slow cooker to a small pan to make a nice sauce.  Add the 1/4 cup of flour to it and, if necessary, a 1/4 cup more chicken broth.  Cook until thick, and stir.  Remove bay leaf, and distribute the sauce evenly over the chicken.  (This recipe also works well with two cornish game hens.)  Since this dish will be cooking all day, consider using a wine preservation device like the Napa 4- bottle wine dispenser to keep the remainder of your wine fresh to serve with the meal.  Happy eating!

Recipe: Wine & Lemon Sauce for Chicken

January 5th, 2012 2 comments

Every family seems to have a unique, coveted lemon chicken signature dish.  Perhaps this easy wine and lemon sauce recipe will help liven up your current poultry preparatory practices, or perhaps you’ll be inspired to add additional ingredients to make this sauce truly your own?  Here’s all you’ll need:

Sliced lemons, ready to make a white wine and lemon sauce.

A photograph of lemons by André Karwath

  • 1/2 cup flour
  • 1/4 cup white wine (we recommend any good Sauvignon or Fumé Blanc)
  • 2 lemons, or more
  • 1 tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/4 cup fresh parsley, chopped

While your chicken is cooking, mix the flour, pepper, and salt together in a bowl.  Add the olive oil and wine.  Mix well!  Pour the mixture into a small pan, and heat on medium until the sauce reaches a desired thickness.  Next, cut your lemons, and squeeze as much juice from them as possible into the pan.  (You can add more lemons, if desired, and bottled lemon juice will suffice if you’re in a pinch.)  Stir quickly, then remove the pan from heat.  Transfer the sauce into a serving bowl, and top with parsley.  Spoon the sauce over your fully-cooked chicken, and enjoy!  As always, be sure to serve the wine you used to make the sauce with the meal.  If you have wine left over, don’t throw it out; consider using a nitrogen-based wine dispensing system like The Keeper Wine Preservation System to keep it fresh for the next time.  And to bring out the flavor of your Fumé Blanc even more, consider adding one or more of the following ingredients to your sauce: dill, basil, chives, crushed hazelnuts, mustard, or capers.  Mmmmm!

White Wine Sauce Over Chicken Breasts

July 1st, 2011 No comments

Here’s a fast and easy chicken recipe that’s perfect for a quick, healthy meal in!  You’ll need:

  • 2 to 4 boneless chicken breasts,
  • 2 tablespoons of olive oil,
  • 4 cloves of finely-chopped garlic (minced garlic will also do),
  • 2 tablespoons of corn starch,
  • 1/2 cup dry white wine (your choice),
  • and the juice of a freshly-squeezed lemon.

Wash your boneless chicken breasts.  Add the olive oil to a medium-sized pan, heating it on medium for 2 to 3 minutes, then add the garlic distributing it evenly across the pan.  Just before the garlic begins to turn brown, lay the chicken in the pan directly over it.  Keep cooking the chicken breasts, turning as necessary, until they are nearly done.  (“Done” chicken will have an internal temperature of 165 degrees.  Use a meat thermometer for accuracy and safety.)  While the chicken finishes cooking, combine the dry white wine, freshly-squeezed lemon juice, and corn starch in a separate bowl.  Stir well, then pour this mixture over the chicken.  Cover, and allow the sauce and chicken to cook for an additional 2 to 3 minutes.  Add salt and pepper as desired, and enjoy!  (Be sure to scoop up and serve all of the sauce remaining sauce in the pan with the chicken.)

Black Pek Wine Steward Preservo Wine Preservation If you’d prefer a thicker sauce, simply add more corn starch to thicken it up.  You can also top the chicken with soft greens, baby spinach, or soft baby carrots before covering it for the last 2 to 3 minutes.  You may also wish to use white pepper instead of common black pepper for better aesthetic presentation, or for a more subtle spicy flavor.  Don’t forget, if you’d like to save the remainder of your bottle of white wine, use the affordable Pek Wine Steward Preservo (recently featured in Wine Spectator). We also recommend using a partial bottle you drank with last night’s dinner for cooking. Enjoy!

 

Cooking with Chardonnays

March 17th, 2011 No comments

chardonnay grapes

Chardonnay grapes image from wine.appellationamerica.com

After my pleasant Chardonnay experience in early March, I decided to try my luck at incorporating a few Chards into my recipes.  To my delight, many of my dishes turned out quite well.  First of all, I used some splashes of Chardonnay on pan-fried salmon, covering both sides.  This proved delightful, especially when a creamy parmesan cheese sauce was drizzled over the top of the fish.  Next, I sprinkled some Chardonnay over a few chicken breasts I later coated with bread crumbs and baked.  This, too turned out to be quite yummy, and the Chard complimented the light taste of the chicken perfectly!

The following day, using up some trout in the freezer, I submerged the fish in Chardonnay for 15 minutes, then stuffed it with bread crumbs and sprinkled some dill on top.  Topping the baked fish with melted butter and a pinch of salt was the icing on the cake!  Lastly, I substituted some Chardonnay for half of the butter called for in a much-loved crab cake recipe.  The result was a bit curious at first; however, after adding a few drops of lemon juice atop each cake the rich interplay of flavors made for quite a delight! 

When deciding with Chardonnay to use in your food, consider the following: old world Chards can be either rich or light.  Make sure you use light ones when cooking less-rich dishes so you don’t overpower your dish.  New world Chardonnays are grown in areas that are warmer, and they tend to taste more rich, ripe, and oakey.  Full-bodied wines like these work best with dishes requiring richness, like anything with thick, creamy sauces. 

I hope this post inspires you to take a wine you may not be as familiar with and experiment with it in your cooking.  If you get hooked on cooking with a specific wine, but don’t want to feel pressured to finish the bottle each time, consider investing in a Vintner Wine Dispenser System or other wine preserver–they will keep your half-bottle fresh much longer than just recorking.

Have you experimented with a new variety of wine in your cooking? Tell us about it!