White Wine Chicken Recipe (2024)

FAQs

Is white cooking wine good for chicken? ›

That's right, wine—especially dry whites—make a great companion to poultry while it's still in the oven. Here, we share our favorite recipes and which wines work best to bring out the best in chicken.

Chardonnay and Sauvignon Blanc are dry white wines but add different flavor notes when cooking based on their sugar content. Chardonnay pairs well with poultry or when reduced in a cream sauce, while Sauvignon Blanc adds a crisp, fruity, floral, and herb flavor to vegetables.

The key is marinating the chicken in a mixture of garlic, orange juice, lime juice, cumin, oregano, and allspice. The acidity of the orange and lime juice prevents the meat from becoming mushy when cooking.

Wine is a great ingredient in marinades.

Wine is basically an acid ingredient (which helps tenderize the outside of the meat) and it has a lot of flavor.

Using wine in place of some or all of the vinegar in classic beurre blanc and Béarnaise sauces will make them less acidic and more complex. Wine also adds depth to and cuts the richness of cream-based sauces. You might even want to try whisking a little white wine into your scrambled eggs or omelet before cooking.

White Meat vs. Dark Meat – As a general rule, white meat such as chicken or turkey breast pairs well with white wines like Sauvignon Blanc or Chardonnay, while dark meat like duck and other game go well with medium-bodied red wines such as Pinot Noir or Zinfandel.

Yes, you can use white wine in place of broth in a recipe. White wine can be used as a stand-in for broth when used to deglaze a pan or as a 1:1 replacement in most dishes . However, keep in mind that using white wine in place of broth will result in a slightly different flavor profile in the recipe .

The main thing wine provides in cooking is acidity, which helps break down tougher cuts of meat when used in a marinade or keeps them tender in longer-duration cooking methods like braising.

The truth is that you can use old wine for cooking a variety of dishes. Whether you use red or white wine doesn't matter. You can cook with wine for up to two months or longer after the bottle has been opened. Even if the wine you use for cooking is unfit for drinking.

Getting a good sear through medium high heat, then reducing the heat to LOW and COVERING the chicken while it cooks. The butter, oil, and chicken juices create a super flavorful liquid that acts as a way to steam the chicken at a low temperature, ensuring that it is moist & tender on the inside.

What brings out the flavor in chicken? ›

Marinating is good for flavouring and tenderising your chicken at the same time. It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking.

Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.

Information. Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Marinate for a long time- It makes sense to marinate meat or veggies that you will cook with red wine for a couple of hours or more. The longer you soak, more pronounced the flavors emerge. To cook meat like lamb and beef, the ideal marinating duration is 4-5 hours and you can also opt for overnight marinade.

By the six-hour mark, the most tenderizing marinades were the same—orange juice, lemon juice, tomato sauce, and yogurt—with the addition of rice vinegar. The buttermilk-marinated chicken was a bit more tender than before, but still not quite as soft as the others.

A simple roasted chicken, for example, pairs equally well with a full-flavored red, a medium-bodied rosé, or a dry white. Also, an oaked Chardonnay or a Pinot Noir will be great. If you have a dark, savory gravy, go for a medium-bodied red like a Côtes du Rhône.

Cooking wine tends to be higher in alcohol, coming in at around 16 to 17 percent. This is intentional, since alcohol burns off during cooking— the higher the alcohol level, the longer it takes to burn off. A cooking wine also contains salt, some preservatives and in some cases, a sweetener.

Southern France is known for chicken cooked in red wine, but in northern France, chicken is often cooked in dark beer with onions to get a rich, caramelized flavor. Non-alcoholic version: Use a dark non-alcoholic beer or 1 cup of chicken broth in place of the dark beer.