Noble Pig's Easy Chicken Pinot Gris

Posted on Monday, Feb 13 2012 - 12:00 am

We are so excited to share this recipe with all of our wonderful wine friends.  At Noble Pig Winery we believe in cooking meals that are simple, satisfying and with easy to find ingredients.

To get us through the seasons, effortless and uncomplicated meals are necessary; there is only so much pizza you can eat.  Just as we are busy, we know you are too, which is why this chicken recipe will become a family favorite for years to come.  It’s painless and uncomplicated to put together, making a wonderful weeknight meal, but elegant enough to serve for company.  The chicken can simmer away while you visit with your guests.  They will think you spent hours preparing this flavorful recipe. 

The inspiration for this dish came from our own 2009 Noble Pig Pinot Gris.  Many Pinot Gris wines are made with a blend of grapes; Pinot Gris, Muscat, Viognier & Gewürztraminer to name a few.  These wines are often very floral on the nose and have lots of melon and honey on the palate.  They often interfere with many foods due to their “more sweet” perception.   Our Pinot Gris is a more food-friendly wine, one that would not overpower or impede the food-wine experience.  As a result, the wine was made from 100% Pinot Gris grapes, which allowed very clean, balanced, bright and citrusy tasting nuances to shine through.  The food options become endless, as this wine pairs so favorably with many dishes.

This particular recipe not only pairs well with our Pinot Gris, the wine is also used as a main ingredient.  Cooking with alcohol improves flavor perception and in this recipe helps carry
additional flavor to the sauce, leaving you with a more intense taste than if you were to use a nonalcoholic alternative such as chicken stock. 

One of our family’s favorite parts of this meal is the large amount of sauce it yields.  There is plenty for the chicken and to wet the rice underneath, not to mention enough for some crusty
bread to sop up any residual left on the plate.   We love to have this with a tossed green salad and an array of green vegetables. 

We hope you enjoy it as much as we do!

Noble Pig Winery’s Easy Chicken Pinot Gris

1/2 cup all-purpose flour
Four pounds of boneless, skinless chicken thighs or breasts (we like thighs
best-much juicier)
Salt & pepper
2 Tablespoons olive oil
3 Tablespoons shallot, finely chopped
1 teaspoon minced garlic
1 bottle (750 ml) Noble Pig Pinot Gris
½ cup chicken stock or broth
2 teaspoons dried basil
Juice of half a lemon
2 Tablespoons butter

Season both sides of the chicken with salt and pepper.  Lightly flour the chicken pieces.  Heat the oil in a large sauté pan over medium-high heat and add the chicken.  Brown the chicken on both sides, 4-5 minutes.  Remove the chicken to a plate a keep warm.

Add shallots to the hot pan and sauté until soft, about two minutes.  Add garlic and cook until fragrant, about 30 seconds.  Place the chicken back in the pan.  Slowly pour the wine and the
chicken stock over the chicken and add the basil; stir slightly to incorporate the basil.

Cook over medium-high heat until the sauce begins to bubble.  Reduce the heat and simmer uncovered until the chicken is cooked through and the sauce has thickened, about 30 minutes.  (If you would like a thicker sauce you can always add a teaspoon of cornstarch dissolved in water.)  Stir in lemon juice and butter.  Season with salt and pepper to taste.

Serve the chicken over your favorite rice and with a glass of Noble Pig Pinot Gris for the perfect accompaniment.