It’s rare that I will pair a chicken dish with a red wine.  Certainly not for a Chinese Chicken Salad that I might enjoy with a New Zealand Sauvignon Blanc or a Chicken in a mushroom sauce where I might go for an unoaked Chardonnay to cut through all that weight.  But add the intensity of a red sauce, or as in the case below, a Balsamic and Carmelized Onion Braising Sauce from Williams Sonoma, and I will reach for something with more heft, and closer in color.  Same thing applies to BBQ shrimp or any shrimp in a dark, spicy sauce.  Think outside of the chicken and fish “box” with me!

Tonight it was this:

 

 

 

 

 

 

 

 

And the uber-simple recipe was on the side of the jar.  I made no changes in italics.  I served with egg noodles and used only 2 pounds of chicken breasts so that I would have enough sauce for said noodles:

 

 

 

 

 

 

 

 

And I chose this heart-stopping Petit Sirah from Vina Robles to pair it with and all was happy in the Bushman abode.