Image: Mowie Kay
Rich flavours like pancetta, wine, cream and tarragon combine to take a standard chicken dinner to a fine restaurant-quality dish. Pair it with a glass of wine that's used to make the dish — a Viognier, or an unoaked (or lightly oaked) Chardonnay.
- 1 tbsp extra-virgin olive oil
- 3 1⁄2 oz cubed pancetta or chopped dry-cured fatty bacon
- 2 skinless boneless chicken breasts, thinly sliced
- 1 small onion, diced
- 1 cup fresh or frozen peas
- 1⁄2 cup full-bodied dry white wine, such as Viognier
- 4 rounded tbsp crème fraîche or sour cream 2 tbsp
- Chopped fresh tarragon
- Freshly ground black pepper to taste
1 Add the oil to a large skillet set over medium-high heat. Add the pancetta and cook for a couple of minutes, until the fat starts to run. Add the chicken and cook, stirring occasionally, until lightly browned, 4 to 5 minutes.
2 Add the onion to the skillet and cook for 1 to 2 minutes. Add the peas and wine and cook until the wine has reduced by about two-thirds. Reduce the heat to medium; stir in the crème fraîche, tarragon and pepper to taste. Heat gently until the mixture is almost bubbling.
3 Remove the pan from the heat. Transfer the chicken to two warm plates, spoon the sauce overtop and serve.
Excerpted from Wine Lover's Kitchen by Fiona Beckett. Recipes Copyright © 2017. Excerpted by permission of Simon and Schuster. All rights reserved.
"Wine Lover's Kitchen: Delicious Recipes for Cooking With Wine" by Fiona Beckett, $32, amazon.ca.