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
Directions –
- Make a bouquet garni – tie the bay leaves, peppercorns, and garlic together in a piece of cheesecloth.
- 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.
- 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.
- 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.
- Add the chicken breasts, carefully skimming scum or grease that might accumulate on the surface of the wine/water mixture.
- 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.
