I've only cooked with wine a few times, and it usually ends up being pretty successful. Most of the time I've used wines in stews and/or with sauteed veggies (green beans, spinach, etc). I just kinda throw it in there and see what happens. One aspect I really enjoy is the aroma once that average table wine hits the frying pan.
Yesterday, however, I used som Nobilo Sauvignon Blanc from New Zealand (a little for me, a little for the chicken) and it didn't work out so well. I seared the chicken first, then poured in about 2/3 cup wine and simmered it for about 10 minutes, until fully cooked. It ended up being pretty dry and chewy (but the flavors were straight-forward and nice).
Does the alcohol (or some other component) in wine dry out protein? Should I have cooked the chicken fully first then added the wine at the last moment? Any advice?
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This is what I would do Lolo, dust the skinless chicken with a seasoned flour, quick sear in a pan with 1/4 cup of light bodied olive oil, place the chicken and the frying pan (oven rated pan) in a 375 degree oven for 25 minutes, then pour 1/2 cups of white wine over the chicken and cook 5 minutes in the oven. Remove from the oven, remove the chicken, add a little butter, lemon, capers and bring back to a boil. Plate the chicken over fresh grilled asparagus, pour the sauce over all. Bon Appetite, we'll try this on your next visit home. Love Your Daddy
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hahaahahhha it sounds like you just copied/pasted that from an online recipe. thanks though. I'll definitely try that out!
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