Recipe: Balsamic Chicken with Wine Pairing-Pinot Noir, Sauvignon Blanc

It’s Friday! And to celebrate the weekend, I have given you an easy chicken recipe paired with wines. There’s only a few ingredients, but this dish is bursting with flavor. So go ahead — show off your skills.

Your recipe this week is for Balsamic Chicken. This tastes best using the dark meat with the skin on (hence, thigh meat is listed in your ingredients), it tends to have more flavor and stays juicier than say a boneless skinless (flavorless) chicken breast. TIP: When reducing a Balsamic vinegar, keep the heat at a medium heat so as not to burn the natural sugars, but allowing it to reduce and get that yummy syrupy texture.

This is a simple dish to make and fairly inexpensive as well which means you can splurge on your wine selection this week. You can serve this alone or with a side like garlic mashed potatoes, mixed greens, or even grilled asparagus. You can also cook a whole chicken and use the meat in a variety of ways, in a salad, in a pasta dish, in a wrap… it works well hot and cold. Plan ahead and you’ll have a week full of great tasting leftovers.

To pair with the Balsamic Chicken and its acidic notes (the citrus juice and the balsamic vinegar) I have offered an acidic red, Pinot Noir that works together to highlight the acid of the dish, and a Sauvignon Blanc to counteract it. The Sauvignon Blanc gives a more fruit-filled note that shows off the acid while highlighting the fruit in the wine.

Either way you go, the red wine or the white wine, you will greatly enjoy. Again it’s simple and tasty, you might want to make it everyday of the week. So enjoy the weekend with some good food, good friends, and a good wine pairing too.

And as always, Happy Cooking.

Katherine

Recipe: Balsamic Chicken
1 1/2 cups balsamic vinegar
4 medium cloves garlic, finely chopped
1 tablespoon finely chopped fresh rosemary
2 tablespoons fresh squeezed lemon or orange juice
8 chicken thighs, skin on (about 2 1/4 lbs)
coarse salt and fresh black pepper
Preheat oven to 450 degrees.  Combine vinegar and garlic in a small wide saucepan over medium high heat.  Bring to a boil.  Continue to boil until thick, syrupy, and reduced down to 1/3 cup about 8 minutes.  Stir in rosemary and juice.
Meanwhile, heat a large heavy oven proof skillet over medium high heat. Season chicken with salt and pepper, place chicken in skillet skin side down, sear until brown but not cooked through, remove to a plate, pour off any excess fat, return chicken to pan, skin side up.  Transfer pan to oven and roast until chicken is done 10-15 min. Remove from oven, turn on broiler.  Brush chicken with balsamic mix, place chicken under broiler until glaze is bubbly.  Serve.

Wine Pairing
So to best enhance the citrus and balsamic notes I have given you both a red and a white that will work together with the characteristics of this dish.  The red, a Pinot Noir, the
white, a Sauvignon Blanc.
Bargain:  $ 15.99
De Loach Russian River Valley Pinot Noir 2005
Splurge:  $  59.99
Argyle Spirithouse Pinot Noir 2004

Bargain:  $ 8.99
Nolilo Marlborough Sauvignon Blanc 2006
Splurge:  $  33.99
Rudd Sauvignon Blanc 2005
 

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