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Posts Tagged ‘sauvignon blanc
19
Nov
08
Rustic Garlic Chicken
Another easy Food and Wine recipe, great for a chilly fall evening. Instead of making a whole chicken, I used two bone-in breasts and halved the rest of the ingredients to get a little extra sauce. The garlic cloves roasted and became very mellow and a little sweet, so don’t worry about the quantity of garlic called for in the recipe. Also, I went ahead and peeled the garlic cloves although the recipe says it’s not necessary. I served it on top of rice. Chateau St. Michelle Sauvignon Blanc 2007 was a nice pairing with the meal.
I came up with this recipe to use the various ingredients I had on hand: penne, chicken breast, red peppers, zucchini, red onion, garlic and Parmesan.
1 red pepper
1 medium zucchini
½ inch thick slice of red onion
2 tablespoons minced parsley
2 tablespoons olive oil
2 skinless boneless chicken breasts
12 oz. cooked penne pasta
2 tablespoons butter
2 large cloves garlic, minced
½ cup dry white wine
½ cup half-and-half
Seasoned salt, salt and pepper
¾ cup grated fresh Parmesan cheese
Preheat the grill on high heat. Chop the red pepper, zucchini and onion into roughly one-inch pieces. Toss in a bowl with olive oil and seasoned salt such as Lawry’s. Seal the vegetables in a large packet of foil and place on the grill. Cook 20-25 minutes, turning once halfway through. Season chicken breasts with seasoned salt and freshly ground pepper. Grill until done, 15-20 minutes, turning once. Cut cooked chicken breasts into bite-size pieces.
Melt butter in an extra-large skillet. Add garlic and sautee 2 minutes over medium heat. Add white wine and cook until liquid is reduced by half. Whisking constantly with a wire whisk, VERY SLOWLY add half-and-half, stirring so it doesn’t curdle. Cook for 1-2 minutes so mixture reduces and thickens slightly. Add pasta, grilled vegetables, chicken, ½ cup parmesan, and parsley, mixing thoroughly with sauce. Season with salt and pepper. Serve immediately. Sprinkle additional parmesan on top of each serving. Serves 4-6.
Wine: I used La Joya Sauvignon Blanc from Chile to cook this dish and also served it with the meal.
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