This week, turn a simple 30 minute meal, into a 5 star dining experience. We’ve done the research to find a highly rated, quick and healthy recipe, paired with effortlessly drinkable wines- many of which are under $20!
Now that the weather is starting to warm up, it’s time to step away from the comfort foods of winter, and back into bold flavors. This recipe easy and mouthwatering Pollo alla Romana is sure to satisfy.
- 1/4 cup extra virgin olive oil
- 2 ounces pancetta, finely chopped
- 2 cloves garlic, finely chopped
- 1 (3 1/2 to 4 pound) chicken, cut into 8 pieces
- 1/2 cup dry white wine
- 1 (16-ounce) can tomatoes and their juices
- 2 green bell peppers, seeded and cut into strips
- 2 red bell peppers, seeded and cut into strips
- Salt and pepper to taste
In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat. Add the pancetta and cook slowly to render out much of the fat. Remove all but 4 tablespoons of the fat-oil mixture from the pan and add the garlic and chicken, cooking until chicken begins to change color and garlic browns. Add the wine and cook 5 minutes. Add the tomatoes and peppers, season with salt and pepper to taste and simmer, uncovered, 45 minutes, until the chicken is cooked through.
And now for the fun part…
What wine to cook with and drink? Luckily the recipe only calls for ½ cup of wine, leaving the rest of the bottle to be sipped while the meal cooks, or alongside dinner itself! For the purposes of this dish a crisp, wine with higher acidity would be your best bet. Avoid rich, oaky whites (like heavily oaked chardonnays) which can become bitter during the cooking process, as well as sweeter whites which can caramelize and add unwanted sweetness.
Here we focused solely on Italian whites, and one red- as they play off the recipes Italian roots.
Photo Courtesy of The Culinary Chase
Wines from Saove are a great option; primarily made with garganega, their slight tangy acidity will add intricate and delicious flavors to your dish. Inama Vin Soave ($16.95) and Pieropan ($17.99) have enough depth to interact well with the tomatoes in the dish. Sauvignon Blanc’s also provide racy acidity- Terlan Winkl’s ($34.95) fine acidity meshes perfectly with the dish, while being a superb sipper.
The right chardonnay can contribute a delicious richness to the dish. Something unoaked or very low oak would not overpower the dish while adding an important richness. Scaia ($13.99) is a blend of chardonnay and garganega, supplying both richness as well as a nice dash of acidity.
A pinot grigio will pair beautifully, as they are very versatile and neutral. A great value, Santa Marina pinot grigio($9.99 for 1.5L), of Pavia in Northern Italy, is a smooth and delicious table wine. The larger bottle is perfect for entertaining as well.
Although the recipe is cooked with white wine, that doesn’t mean it can’t pair well with a red. Sangiovese is a bright, fruity Italian style red wine that plays off the flavors of the dish. La Fortuna Brunello ($60.99) is an elegant option while Viticcio Chianti Classico ($15.95) is refined with a playful hint of spice.
We hope to see you soon at the store, or deliver/ship these wines to you. Feel free to contact us for help.