Recipe and Wine Pairing
Staying in tonight? We’ve got a delicious and easy to prepare casserole recipe and wine pairing you are going to love! Nancy Croisier, CSW, Wine and Food Pairing Concierge at Efeste, has a favorite chicken recipe she generously shared with us. This Tarragon Chicken casserole will immediately become a favorite meal in your home. Nancy suggests pairing this recipe with the Efeste 2013 Jolie Bouche Syrah … the olives and tarragon totally play off the savory flavor profile of the wine!
Oil, for greasing casserole
4 skinless boneless chicken breasts (about 1 1/2 pounds)
4 large garlic cloves, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons minced fresh tarragon
6 tablespoons balsamic vinegar
1/4 cup pitted Greek olives such as Kalamata
4 potatoes (I favor fingerlings, but use any potato other than russetts), cut into 1½” cubes
1 head fennel, cut lengthwise into eighths
Preheat the oven to 375°. Oil a casserole dish. Then, place the chicken in a single layer in the casserole dish and top with the sliced garlic, olive oil, tarragon or other herbs, and vinegar. Place the olives, potatoes, and fennel around the chicken. Cover the dish with foil, and put it in the oven for approximately 50 minutes or until potatoes are tender and chicken juices run clear when a knife is inserted.
*Serves 4 as an entree, or up to 8 if served as part of a multi-course meal.
(casserole photo courtesy of Duval Images)