“Wine improves with age. The older I get, the better I like it.” – Anonymous
I never thought it would happen, but somehow I turned into one of those people that love and stockpile wine.
If you had told me this during my tequila-soaked early twenties, I would have laughed and said something along the lines of “Wine is for old people… [hiccup]”.
Now, not only do I like to drink wine, but I’m cooking with it more than ever! My husband says this is bordering on alcoholism. I think he just needs to pour me another glass and shut the hell up!
Truthfully, I’m not a big drinker anymore, but I do enjoy my wine on ocassion, especially in cooking. Wine lends a beautiful flavour to sauces, hearty stews and marinades and almost any meat cooked in wine is delish and tender, melting in the mouth.
This recipe suits a dry white wine. I’ve made this with sweeter, fruitier wines like Moscato before, but the sweetness overpowers the dish, so I’d suggest a dry white. You can use red wine also, but since I break out in hives when I drink red, I stick to white!
When it comes to cooking to wine, it’s tempting to use the cheapo bottle you got as a birthday present from
your mother in law the neighbour you don’t like, but the better the wine, the better the taste. If you wouldn’t drink a glass of it, don’t pour it into your food!
- 2 tbsp olive oil
- 4 Chicken Breasts, skin off (trimmed and cut into palm sized pieces)
- 1 small brown onion, diced
- 1 sprig rosemary, chopped finely
- 3 tbsp plain flour
- 2 cups dry white wine
- 1 tbsp chopped parsley
- Heat the oil in a frying pan on a low heat, add onions and rosemary, cook it gently then remove it from the pan once it’s translucent and soft.
- Once you’ve removed the onion from the pan, turn the heat up high and drizzle with a little extra olive oil if required.
- Coat the chicken pieces in flour, add them to the hot pan, seal them quickly on both sides until they are browned. Toss in any excess flour from the bowl and cook it off to remove that floury taste.
- Reduce the heat to low and pour in the wine, enough to ensure the chicken is covered. Add the cooked onion and rosemary back into the pan.
- Cook on low heat, covered for about 40-45 minutes minutes, stirring occasionally or until the liquid has reduced and becomes thick. Alternatively, you can also pop a lid on this (if you’re using a casserole-type dish and pop it in the oven at 160C for about an hour) to let it marinate and cook gently in the beautiful wine.
- Sprinkle with parsley a few minutes before turning the heat off.
- Serve with lightly dressed salad greens or mashed potato.