One of the most irritating recommendations you find on wine labels is ‘Drink with chicken’. Which kind do they mean - a simply roast bird or a coq au vin? A chicken salad or a Thai chicken curry? Chicken is such a neutral meat it depends entirely on the way that it’s cooked and the other flavours in the dish.
Here are my recommendations to go with Nigel Slater’s recipes in Observer Food Monthly today.
Baked chicken wings, lemongrass & lime
Lime and chilli are the key notes in this zesty recipe which I’m sure Nigel would nibble with his fingers so nothing fancy in the way of wine here. I’d be tempted to pour a nice cool, citrussy witbier or bière blanche.
Roast chicken with ramsons
Ramsons is another name for wild garlic so this is a simple butter-roast chicken suffused with a delicate garlic flavour. It would go with a creamy unoaked or lightly oaked Chardonnay but I’m going to go for a Beaujolais which I think would pick up perfectly on the spring-like flavours of the dish.
Grilled chicken, fresh herb sauce
A spin on salsa verde. The herby flavours suggest a white rather than a red though you could pick a Cabernet Franc from the Loire such as a Saumur-Champigny. But I’d go for a Sauvignon Blanc. Or a dry rosé.
Roast chicken thighs with tarragon butter
Chicken. Butter. Tarragon. What better foil for a nice white burgundy or similar cool climate Chardonnay? Not too much oak or it’ll overwhelm the delicate flavours.
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