Wine Name: Folie à Deux
Producer: Folie à Deux Napa Cellars
Region/Appellation: Napa Valley, California
Alcohol Content: 14.2%
This pairing happened on accident. We had a Cooking Light magazine on our kitchen table and I decided to flip through to find something for dinner. My mom and I had discussed wanting something that would go with corn. The corn on the cob that is available at the Harris Teeter grocery store is always very sweet and juicy. With this in mind I searched through Cooking Light’s Ultimate Chicken Cookbook for a dish that would pair with the corn. After going to the grocery store, purchasing all our ingredients, and returning home, we realized we hadn’t bought any wine (oh no!). I went downstairs into our storage closet to see what we had that might work with our ingredients. I grabbed four bottles including the Folie à Deux chardonnay. This chardonnay was very refreshing and perfect for our summer flavored dinner. This light bodied, straw yellow wine had moderate aromas of sweet fuji apple and other citrus fruits. Great aromas and flavors for our last minute pairing.
Our Dinner Menu:
- Chicken with Brussels Sprouts & Mustard Sauce
- Corn on the Cob
Chicken with Brussels Sprouts & Mustard Sauce:
2 tbsp. Olive oil, divided (plus extra for coating baking dish)
4 (6-ounce) skinless, boneless chicken breast halves
salt & pepper for seasoning chicken, sauce, and Brussels sprouts
1 & 1/4 cup chicken broth
1/2 cup unfiltered apple cider
2 tbsp whole-grain Dijon mustard
5 tbsp. butter, divided
2 tbsp chopped flat-leaf parsley
12 ounces Brussels sprouts, trimmed and quartered
Roux (melt 1 tbsp butter, then mix in 1 tbsp flour with fork)
1. Pre-heat oven to 450F and coat a baking dish with thin layer of olive oil.
2. Heat a large ovenproof skillet over high heat. Add 1 tbsp olive oil and 2 tbsp butter; swirl to coat.
3. Sprinkle the chicken with salt and pepper. Add chicken to pan. Cook chicken on both sides until browned (about 3 minutes).
4. Transfer chicken to baking dish and place in oven for 15 minutes (or until meat thermometer reads between 150-155).
5. In same skillet add 1 cup of broth and 1/2 cup cider, bring to a boil, scraping pan to loosen brown bits.
6. Reduce heat to medium-low. Whisk in roux and simmer sauce until thickened.
7. Whisk in mustard and 2 tbsp butter and 2 tbsp parsley.
8. Heat remaining 1 tbsp. olive oil and 1 tbsp. butter in a large nonstick skillet over medium-high heat.
9. Add Brussels sprouts; saute until lightly browned (about 2 minutes).
10. Add remaining 1/4 cup broth to pain and season with salt and pepper. Cover and cook for 4 minutes
11. Serve Brussels sprouts with chicken and sauce.
Corn on the Cob:
Corn on the cob (however many in your party)
2 cups 2% milk
1. Boil large pot of water with 2 cups 2% milk.
2. Once boiling, add shucked corn on the cobs to pot for 10-15 minutes.
3. Remove corn with tongs and serve.