There’s this thing that people who cook say about the wine you use in dishes: It should be something you would drink. For many years, I didn’t subscribe to the sentiment, stubbornly using the cooking wines from the vinegar aisle. But as my skills have improved, so has my desire to use good ingredients to create great dishes.
Now, I can attest to the fact that a wine you’d happily drink makes a far superior savory dish. So, I’ve stopped buying cooking wines in favor of heading to the liquor store for good wine when I need to cook with it.
So, my Pan Roasted Burgundy Chicken
? It’s made with a fine pinot noir that has all sorts of yummy fruity notes (spoken like someone who still doesn’t fall into the wine connoisseur category, eh?).
If you’re still using cooking wine, I beg you to stop. Give good wine a try. Yes, it can be more pricey (though not always, considering the size difference of the bottles), but it pays off big time in the flavor of your dishes.
As for this dish, it’s an adaptation of one of my favorites. The original chicken recipe, which is something my mom made only once or twice, takes awhile to assemble and cook. But this one, using thin chicken breasts and a fast stove-top roasting method, is ready in just about 30 minutes. It has a rich, deep sauce flavored by but not overpowered by the wine.
Serve this with a side dish like orzo or Israeli couscous, along with a simple salad.
Great Side Dishes for Pan Roasted Burgundy Chicken
Here are some recipes that will pair deliciously with this chicken entrée:Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.
Do you cook with wine?