Wine Poached Chicken Breasts


Recipe by Peggy Fiandaca, co-owner of LDV Winery in Arizona. Serves 4.


ON BIG BLEND RADIO: It’s all about Le Nez du Vin (Aromatherapy for Wine Lovers) on this episode of “Wine Time with Peggy” featuring Peggy Fiandaca, co-owner of LDV Winery in Arizona. Watch here in the YouTube player or download/listen to the podcast on PodBean, or SoundCloud.

Ingredients –

1 pound of skinless and boneless chicken breast (about 4)

2 cups of Grenache (or other medium red wine or dry white wine)

1 cup low sodium chicken broth

2 bay leaves

1 teaspoon whole white peppercorns

2 garlic cloves, crushed

2 jalapeno peppers, split and seeded

1 small onion, peeled and studded with 4 cloves

1 carrot, peeled and coarsely chopped

2 teaspoons coarse salt

Rose WineDirections –

  1. Make a bouquet garni – tie the bay leaves, peppercorns, and garlic together in a piece of cheesecloth.
  2. Add 2 tablespoons butter to a large skillet (large enough to hold the chicken) and sauté jalapeno peppers, onions, garlic, and carrots for 2 minutes.
  3. If chicken breasts are large, cut lengthwise into two pieces. Try to get evenly sized chicken breasts. Add the chicken breasts to vegetables and brown about 4 minutes per side. Remove chicken to plate to rest.
  4. Add the wine, chicken broth, and bouquet garni to the large skillet with the vegetables. Bring to boil and reduce to simmer for 15 minutes.
  5. Add the chicken breasts, carefully skimming scum or grease that might accumulate on the surface of the wine/water mixture.
  6. Cook chicken at a strong simmer for about 20 minutes.

To Serve –
Serve hot or cold. If serving cold, just keep refrigerated until ready to serve. Strain the poaching liquid and use within 3 days to poach again.

Wine Pairing –
Pair the dish with the wine you poached the chicken, like the LDV Winery 2014 Grenache. This dish will also pair beautifully with LDV Winery’s 2018 Rosé of Grenache.

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