So you’re cooking chicken with wine. Great! But have you ever thought of adding some herbs? Here are the best herbs to add to your cooking chicken with wine.
If you are one of those people that enjoy eating chicken, then you should know how to cook it with wine from time to time. Cooking chicken with wine can be a fun thing to do if you keep an open mind and know what wine and what kind of foods go together.
Chicken Braised in Wine and Rosemary
Serve with Quick Chive Mashed Potatoes and Asparagus with Lemon and Pecorino. This quick braised dish tastes like it has been cooking for hours. We make 1/2-inch-deep cuts in the chicken to expedite the cook time.
Recipe Summary
Hands-On: 37 mins
Total: 37 mins
Yield: Serves 4 (serving size: 1 drumstick, 1 thigh, and 1/4 cup sauce)
Ingredients
Ingredient Checklist
- 4 bone-in chicken drumsticks (about 1 pound), skinned
- 4 bone-in chicken thighs (about 1 1/4 pounds), skinned
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 2 tablespoons olive oil
- ¼ cup all-purpose flour
- ½ cup chopped shallots
- 1 tablespoon chopped garlic
- 1 teaspoon chopped fresh rosemary
- 1 cup Chianti or other rich red wine
- 1 cup unsalted chicken stock (such as Swanson)
- 1 teaspoon sugar
- 1 (14.5-ounce) can unsalted whole tomatoes, crushed and undrained
- 1 bay leaf
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
Instructions Checklist
- Step 1Make 1 (1/2-inch-deep) cut in each chicken piece; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan.
- Step 2Add shallots, garlic, and rosemary to pan; cook 2 minutes or until tender, stirring frequently. Add wine to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, chicken stock, sugar, tomatoes, and bay leaf. Bring to a boil; return chicken to pan. Reduce heat to medium; cook, partially covered, 15 minutes or until chicken is done, turning once. Sprinkle with chopped parsley.
Nutrition Facts
Per Serving:
378 calories; fat 14.6g; saturated fat 2.9g; mono fat 7.6g; poly fat 2.5g; protein 38.6g; carbohydrates 16.5g; fiber 2.1g; cholesterol 169mg; iron 3.5mg; sodium 513mg; calcium 74mg.
Wine-Braised Chicken
If you’re looking for a hearty one-pot meal for dinner, this is it. Listed as coq au vin in cookbooks and on restaurant menus, this French dish has a name that sounds fancy, but it’s simply chicken cooked in red wine.
Recipe Summary
Prep: 55 mins
Total: 1 hr 15 mins
Servings: 6
Ingredients
Ingredient Checklist
- 3 fresh thyme sprigs
- 5 flat-leaf parsley sprigs
- 1 bay leaf
- 3 slices bacon, cut into pieces
- 12 bone-in, skinless chicken thighs (about 4 pounds total)
- coarse salt and ground pepper
- 1 large onion, chopped
- 6 medium carrots, sliced crosswise on the diagonal into 1/2-inch pieces
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1 1/2 cups dry red wine, such as a Pinot Noir or French Burgundy
- 1 can (14.5 ounces) reduced-sodium chicken broth
Directions
Instructions Checklist
- Step 1Using cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside.
- Step 2Heat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot).
- Step 3Raise heat to medium-high. Season chicken generously with salt and pepper. Working in three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside.
- Step 4Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute.
- Step 5Add wine, broth, chicken, and herb bundle. Bring to a boil; cover, and reduce to a simmer. Cook 10 minutes; uncover, and simmer until chicken is cooked through, about 10 minutes. Remove and discard herb bundle; stir in bacon.
The 3 Best Cooking Wines For Chicken In 2022
Cooking chicken can become so drab. How much can you really do to chicken to make it interesting? Especially if you don’t eat any other form of meat!
If you have been making chicken for a while now, you know that the secret to delicious chicken is the ingredients used to flavor it with. For some reason though, wine is one of the most overlooked flavoring ingredients in the average household.
A good crispy white wine will help you create a beautiful and juicy piece of chicken without requiring tons of work.
But, which wines will work best for cooking chicken? Any rich white wine such as Chardonnay, Semillon, Viognier, Mersasnne or a Roussanne will work perfectly for chicken. If you are feeling more daring you can try a light-bodied red wine, but it has to pair well.
In this article, we will have a look at our top 3 choices of wine when it comes to cooking chicken. We will be discussing each of our choices in-depth and also provide some delicious recipe ideas.
Wine Terminology
Before we start discussing our top 3 cooking wines for chicken, let’s do a quick overview of some wine terms we will use in this article.
| Terminology | Think of it as | Description |
| Varietal | A varietal wine is a wine that has been produced using a single grape variety. For example 100% Chardonnay. | |
| Wine blends | These are made from multiple grape varieties. For example 80% Chardonnay, 20% Semillon. | |
| Tannin/s | How acidic the wine is (taste) | Tannins come from the skin of the grapes, stems, and seeds which are pressed during red wine production. The longer the items are pressed, the more bitter, dry, and astringent the wine will become. |
| Nose / Aroma | What the wine smells like | The “nose” of the wine describes what the wine smells like. |
| Color | What the wine looks like | The color of the wine can be seen when swirling the wine inside a large glass. Initially, you will only see the obvious color, however, with time your skill will be honed to identify subtle hues. |
| Body | Mouth-feel | This term describes what the wine feels like in your mouth (both the texture and weight). |
3 Best Cooking Wines For Chicken
All of these wines can conveniently be found on wine.com along with thousands of other options. We have our favorites, but it is entirely up to your own personal preference.
| Rank | Wine | Recommended Recipe |
|---|---|---|
| 1. | 2018 Chardonnay by Ojai Solomon Hills | Coq au vin blanc (a delicious creamy braised chicken and mushroom with Chardonnay) |
| 2. | 2017 Semillon by Ashbrook Estate from Margaret River | Herb crusted chicken roasted in a fragrant Semillon braising liquid |
| 3. | 2016 Pinot Noir by Domaine Drouhin from Dundee Hills | Pinot Noir and honey-baked chicken wings |
1. Chardonnay
We just had to include a classic pairing. Chardonnay always accompanies chicken superbly, even coined as a “perfect pairing”. This wine varietal will make any piece of chicken, no matter how bland, taste incredible.
This 2018 Chardonnay from Ojai Solomon Hills specifically is a winner.
Its initial aromas boast of aromatic pine needles, white flowers, and minerals – all very natural and all very refreshing.
Upon closer examination, you will smell strong lemon and sour apple (like Granny Smith) fragrances come forward.
When initially tasting you will notice a medium-full body mouth-feel that has strong acidic notes. It is also a very dry wine, giving it that crisp and refreshing characteristic.
You immediately taste lemon first, then your palette moves on to more subtle flavors of orange blossom, white stone fruits like apricot and all those tangy minerals.
Overall, this is a very well-priced white wine that will elevate your chicken without taking attention away from it.
Recipe inspiration:
- Coq au vin blanc (a delicious creamy braised chicken and mushroom with Chardonnay)
- Chardonnay chicken and prosciutto pot pie
- Creamy Chardonnay chicken alfredo
| 2018 Chardonnay by Ojai Solomon Hills | |
| Variety | Chardonnay |
| Year | 2017 |
| Appellation | Solomon Hills Vineyard, Santa Maria Valley, California, United States |
| Winery | Ojai Vineyard |
| Alcohol | 13% |
| pH | 3.2 |
| Aging | 11 month aging in 10% new French oak |
| Color | Crisp yellow |
| Nose / aroma | Pine needles, white flowers, lemon, apple, minerals |
| Taste | Lemon, orange blossom, white stone fruit (apricot), minerals |
| Pairs with | Poultry (chicken) Other meats such as fish and shellfish Most dairy products including fragrant cheeses Root vegetables & Squash (turnips, carrot, pumpkin) Fungi (mushrooms) Nuts and seeds Herbs White starches (pasta, rice, flour products like breads) Whole wheat grains (quinoa, farro, brown rice) Potatoes |
2. Semillon
Have you ever tasted an Australian wine before? Do yourself a favor and taste this one.
This warmer maritime climate showcases exactly how Semillon can thrive virtually anywhere and produce great results.
It has a wide range of aromas that are picked up including sweet grassy notes, apple, ginger, and ripened citrus fruits. The acid is definitely noticeable on both the nose and palate.
The many layers this wine provides makes it exceptionally versatile in cooking. There are definitive nutty and straw-like flavors followed by a hint of ripe lemons and as we have mentioned, a sweetgrass note.
This wine easily makes our top 3 choices due to its extreme compatibility with most chicken dishes and its very affordable price tag – you could even use it for cooking every day!
Recipe inspiration:
- Herb crusted chicken roasted in a fragrant Semillon braising liquid
- Semillon chicken noodle soup with a variety of herbs and vegetables
- Dijon and Semillon chicken stew
| 2017 Semillon by Ashbrook Estate | |
| Variety | 100% Semillon |
| Year | 2017 |
| Appellation | Wilyabrup, Margaret River, Western Australia, Australia |
| Winery | Ashbrook Estate |
| Alcohol | 13% |
| pH | 2.98 |
| Color | Pale yellow |
| Nose / aroma | Sweet grassy notes, ripened citrus, apple, ginger, acid |
| Taste | Nuts, straw, ripe lemons, sweet grass |
| Pairs with | Poultry (chicken) Other meats such as fish and shellfish Most dairy products including fragrant cheeses Root vegetables & Squash (turnips, carrot, pumpkin) Fungi (mushrooms) Nuts and seeds Herbs White starches (pasta, rice, flour products like breads) Whole wheat grains (quinoa, farro, brown rice) Potatoes |
3. Pinot Noir
Yes, we know! “Red meats go with red wine and white meats go with white wine.” But how boring is that! Long gone are the days where you have to follow that rule.
Look at home revolutionary fine dining restaurants – rules are meant to be broken!
This fruity Pinot Noir can be used alongside any heavy, rich, or creamy chicken dishes and recipes.
It has a very complex nose with dominating aromas of flower petals, dark cherry, plum, and hints of oak and sandalwood. Personally, we also picked up hints of spices like cloves and vanilla.
Our initial thoughts on taste would have to be an intense fruity cherry and plum flavor. Some people also noted hints of raspberry, strawberry and cranberry (which are all in line with the red fruits).
The wine definitely has a strong earthy and almost smoky tone with a prominent acidic presence.
Overall, it is a must-try wine, even if you are a bit hesitant about red wine and chicken. It will accompany those heartier meals and will perfectly balance out all of the flavors. It is a very well-priced wine for its exceptional quality.
Recipe inspiration:
- Pinot Noir and honey-baked chicken wings
- Pinot Noir sticky barbeque chicken pieces
- Pulled creamy Pinot Noir chicken sandwich
| 2016 Pinot Noir by Domaine Drouhin | |
| Variety | 100% Pinot Noir |
| Year | 2016 |
| Appellation | Dundee Hills, Willamette Valley, Oregon, United States |
| Winery | Domaine Drouhin Oregon |
| Alcohol | 14% |
| Color | Medium ruby-purple color |
| Nose / aroma | Flower petals, cherry, plum, |
| Taste | Flower petals, cherry, plum, red berries (raspberry, strawberry, cranberry), smokey, earthy |
| Pairs with | Poultry Other meats such as cured meats Soft cheeses Alliums (onions, shallots and garlic) Fungi Nuts and seeds Herbs Most spices White starches (pasta, rice, flour products like breads) Whole wheat grains (quinoa, farro, brown rice) Potatoes |