This is a rustic, Italian style chicken
saute with a million possibilities. If you cook
the chicken in ARIEL Cabernet and added
vegetables, it would be Coq au Vin. It's up to
you to mix and match vegetables and wine to find
the ones you like best.
For the
potatoes:
3 # Russet potatoes, peeled and cut in
eighths
4 cloves garlic, peeled
1/4 tsp. salt
1/4 tsp. white pepper
1/2 cup plain, Dannon not fat yogurt
2 Tbl. chopped fresh chives
For the chicken:
1 tsp. light olive oil with a dash of toasted
sesame oil
2 cloves garlic
4 chicken breasts, visible fat removed, skin
left on
1 tsp. dried rosemary
1/8th tsp salt
1/4 tsp. freshly ground black pepper
1/2 cup ARIEL Chardonnay
1 Tbl. arrowroot mixed with 2 Tbl. ARIEL
Chardonnay (slurry)
Garnish:
2 Tbl. chopped, fresh parsley
4 cups lightly steamed swiss chard
Boil potatoes and
garlic in a large covered saucepan until the
potatoes are very soft. Drain, cover potatoes
with a clean cloth and set over very low heat
for about 5 minutes. Mash roughly, making sure
the garlic gets thoroughly mashed and mixed in.
Add the salt, white pepper, yougurt and chives
and mix well. Cover and keep warm until you are
ready to serve.
Heat the oil in a
skillet just big enough to hold the chicken
breasts. Toss in the garlic and stir about 30
seconds. Add the chicken, skin side down, brown
and sprinkle with salt and pepper. Try to keep
the garlic from burning, (if it does, just
discard it). When the skin side is brown, about
3 minutes, turn it and brown the other side
about 2 minutes. Toss the rosemary on top and
pour in the wine. Simmer, covered, 15 to 20
minutes or until the juices run clear when you
pierce the chicken with a knife. Remove the
chicken breasts to a warm plate. Strain the
cooking liquid into a fat separator. While the
fat is rising to the top (3 to 5 minutes),
remove the skin from the chicken and garnish
each piece with paprika and chopped parsley. Pur
the defatted liquid back into the pan and add
the arrowroot slurry. Heat to thicken.
To serve: Place a
chicken breast and 1/4 of the potatoes on each
plate. Spoon the glossy wine sauce over the top
and enjoy with the beautiful, deep red and green
chard and ARIEL Chardonnay, Blanc, or White
Zinfandel.
Serves 4
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