Recipe // roasted white wine chicken, the ultimate comfort food (2024)

FAQs

What is the best white wine to cook chicken in? ›

Have a go-to. Both sauvignon blanc and chardonnay are good bets when reaching for a cooking wine. Sauvignon blanc is crisper, while chardonnay more full-bodied, but when using them as ingredients, their subtleties aren't as pronounced.

Best wine to serve with roast chicken – oaked chardonnay (white) Buttery, unctuous roast chicken needs a wine of similar stature, which is why an oaked chardonnay works so well. You can expect melon and herb flavours from the wine, plus a buttery finish.

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. The wine-based marinade helps keep meat, poultry, or seafood moist while it cooks, too.

Pinot Grigio vs Sauvignon Blanc: Tasting Notes

Pinot Grigio is usually softer, more subtle, and smooth, making it popular with wine drinkers beginning their explorations. Conversely, a bright, zesty glass of Sauvignon Blanc can be bold, yet can have very subtle nuances of flavor.

Larger cuts, such as whole chickens or bone-in pieces, often benefit from covered baking to ensure thorough and even cooking. Smaller cuts, like chicken breasts or tenders, can be baked uncovered for quick results. Lastly, think about the desired texture and flavor you're trying to achieve.

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

If you're cooking food that has a solid structure — like any type of meat or vegetables — no matter the temperature of the oven, you'll roast it. If you're cooking food that doesn't already have a solid structure, but will after it's cooked — like muffins, cake, bread, and casseroles — the proper method is baking.

Chardonnay is a heavy and hearty white wine, whereas Sauvignon Blanc is much lighter and crisper. Sauvignon is made to be drunk young, and Chardonnay can be aged for a few years- especially if it is fermented in oak barrels. The two can both be paired with similar food though.

Vermentino: This white wine varietal from Italy offers bright acidity, citrus flavors, and a touch of minerality. It can be a good match for the tangy tomato sauce and herbal flavors of chicken cacciatore. Pinot Grigio: A light and crisp Pinot Grigio can be a versatile choice.

Pinot grigio, undoubtedly the most popular of the two, is lighter-bodied, crisp, clean, and vibrant with citrus flavors, according to Wine Spectator. Pinot gris, on the other hand, is sweet, and has spicy tropical fruit aromas. It generally has low acidity, higher alcohol levels, and a rich texture.

What is the tastiest part of roasted chicken? ›

The cuts near the bone, like thighs and drumsticks, are known to be more flavorful. Certain parts of the chicken are known to be naturally more moist and juicy. Dark meat parts often retain more moisture when cooked compared to the white meat parts like the breasts, which can get dry if overcooked.

You don't need any fancy tricks or an expansive spice cabinet here, it's just important to hit the most basic seasonings and hit them well. You see, without a generous sprinkling of kosher salt and freshly ground black pepper, your chicken is basically destined for blandness.

Roast chicken and roasted chicken are the same thing. Either one is correct. There are two terms because people in different geographical areas used different terms for the same thing.

A good substitute for a cup of white wine is a cup of broth or vegetable stock, with a splash of vinegar or lemon juice for acidity. The general rule is to add one tablespoon of vinegar for every cup of broth used. For recipes requiring ¼ cup of white wine or less, it's generally safe to omit the wine altogether.

For the sauce, use a dry Italian white wine such as Pinot Grigio or Vermentino and have it ready to pour into the pan the minute the garlic turns golden so that nothing burns.

If you're deglazing a pan to make a sauce for sauteed chicken or pork, a medium-bodied dry white wine like Vermentino or light-bodied dry red like Gamay will work beautifully.

Chicken dishes tend to be more subtle in flavor than red meat or pasta. This means the wine you use when cooking them can be fuller-bodied to help balance the dish. That's why the best white wine for cooking chicken tends to be a chardonnay or sauvignon blanc.