Wine-Braised Chicken with Shallots and Pancetta

Page 8

Cuisine: North American | Course Type: Main Courses

(1 review)

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A very easy braised chicken (even doable on a weeknight if you have a bit of extra time) with good flavor. I do think that the smokiness of bacon (rather than pancetta) might better amp up the flavor. And -- as other reviewers at the Fine Cooking website noted -- the final dish is not as attractive and savory-looking as the picture in the magazine -- much paler.

I used a pinot grigio rather than the recommended riesling because, while I enjoy a fruity wine, I only like sweet wines with cheese.

Recipe is also available online.

http://www.finecooking.com/recipes/wine-braised-chicken-shallots-pancetta.aspx

(edited 7th April 2011) (0) comment (0) useful  

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