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.