Lemon Chicken with White Wine Recipe - The Cookie Rookie® (2024)

FAQs

What does Ina Garten serve with her lemon chicken? ›

The sauce has garlic, thyme and lemon, and has so much flavor," Garten says. "And the whole thing takes like 5 minutes to put together... The best thing about this is that it makes the chicken and the sauce at the same time." Serve it over rice or quinoa, and the grains can absorb all of the sauce, Garten recommends.

Our wine expert Victoria Moore suggests a range of wines to drink with lemon chicken, including a French chardonnay and a Romanian pinot grigio. Lemon chicken is the dish I always want to teleport my mother to my kitchen to cook.

Using wine in place of some or all of the vinegar in classic beurre blanc and Béarnaise sauces will make them less acidic and more complex. Wine also adds depth to and cuts the richness of cream-based sauces. You might even want to try whisking a little white wine into your scrambled eggs or omelet before cooking.

With its natural blend of sweetness and undertones of almond and apple, Pinot Blanc is a perfect ingredient for white meat dishes such as chicken. However, it is not limited to meats, because of its sweetness, it is also a great wine to cook for vegetable-based dishes as well as desserts.

Hi Ina, I love your lemon chicken and risotto recipes. Can you recommend white wines to use when making them? Ina's Answer: I would recommend Pinot Grigio- it's versatile and easy to find!

Her eating, she says, is “pretty orderly, actually”: “I have toast and coffee for breakfast;” tea every day at 10:30 a.m. — not a minute earlier or later; soup for lunch (Italian wedding soup, on the day of the recording); and for dinner, she and her husband, Jeffrey, go out with friends or order in.

soda, white wine and an unsqueezed slice of lemon floating in it, makes quite a nice, refreshing drink, a wine spritzer. If you want to dress it up a bit add some liqueur like Grand Marnier or Chambord or Cassis, but don't add too much of the stuff - about a teaspoon is all you want in the glass.

Dark Meat – As a general rule, white meat such as chicken or turkey breast pairs well with white wines like Sauvignon Blanc or Chardonnay, while dark meat like duck and other game go well with medium-bodied red wines such as Pinot Noir or Zinfandel.

The Pairing

Pair Chardonnay with any lemon chicken dish, my friends. Chardonnay is my go-to for anything lemon-flavored, actually. Why? Because one of the top flavor and aroma descriptors us wine geeks use to describe Chardonnay is lemon.

The truth is that you can use old wine for cooking a variety of dishes. Whether you use red or white wine doesn't matter. You can cook with wine for up to two months or longer after the bottle has been opened.

Is pinot grigio white wine? ›

Pinot Gris, which is also known as Pinot Grigio, is one of the world's most well-known white grape varieties.

I almost always deglaze a pan with a splash of white wine after sautéing mirepoix and other aromatics and before adding the next ingredients. It adds a lightness to the sauce, and as the alcohol evaporates the flavours from the vegetables and the fat they were cooked in concentrate.

Wine is a great ingredient in marinades.

Wine is basically an acid ingredient (which helps tenderize the outside of the meat) and it has a lot of flavor. The wine-based marinade helps keep meat, poultry, or seafood moist while it cooks, too.

Roasted Chicken

Select a wine that is equally simple to avoid overwhelming the food. A simple roasted chicken, for example, pairs equally well with a full-flavored red, a medium-bodied rosé, or a dry white. Also, an oaked Chardonnay or a Pinot Noir will be great.

Creamy Chicken Dishes

To best complement their richness, we think Chardonnay is the way to go. With its bright fruit notes and smooth, buttery flavors, Chardonnay is the effortless pairing for cream sauces.

Lemon: Pairs especially well with almond, apricot, basil, berries, black pepper, cardamom, cherry, citrus, coconut, hazelnut, ginger, mint, nectarine, peach, plum, prickly pear, rosemary, thyme, tropical fruit, and vanilla. For spirits, it mixes best with rum, vodka, and nut and orange liqueurs.

After cooking each batch of chicken, Ina keeps the cooked pieces warm in a 200 degrees F (93 degrees C) oven until they're all fried and ready to serve. Right before serving, she makes a simple salad of greens topped with olive oil and lemon to serve on top of the cooked Parmesan chicken.