I have always eaten my condiments with food, not my food with condiments. My mom loves to tell stories of me licking ketchup off of french fries. I know there are other condiment lovers out there! Are french fries not merely a vehicle for the ketchup?
As I began to experiment in the kitchen, I started by perfecting recipes for the condiments I enjoyed as a kid. My recent obsession- honey mustard. Local honey simmered with fresh whole grain mustard - to die for.
We all know that honey mustard and chicken are a classic combination. Instead of a dipping sauce, simmer the chicken in the honey mustard with fresh herbs and dry white wine. The house will smell fantastic - drawing your family to the dinner table!
I prefer to cook this in a cast iron skillet, as a one pot meal. If you do not have a cast iron skillet, simply saute the onions and garlic in a standard skillet; then use a baking dish to cook your chicken.
Marsanne and Roussanne are two white grape varieties traditionally hailing from the the Rhone valley.
This full bodied white wine, has the brightness of lemon with subtle floral hints of honey suckle. An old dynamic duo - Marsanne adds structure while Roussanne adds more aromatic notes - together they create a medium to full bodied white wine. Its supreme ability to age makes it a collector's favorite. Aging imparts more nutty notes than citrus.
Similar to Chardonnay or Viognier, a dry white wine pairs naturally with most chicken recipes. The tartness of the cranberry relish and earthy notes of the herbs make Marsanne Roussanne my go-to wine for this pairing.
HONEY ROASTED CHICKEN AND CRANBERRY RELISH
total time: 45 minutes yield: 4 servings
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