Last night I tried making Chicken Provençal again (See previous attempt).  This time around, I used white wine (Riesling instead Merlot), a bit more cayenne pepper, chunky tomatoes and added  Provençal seasoning (which was optional in the recipe).  To note, I doubled the white wine portion.

Did you know Riesling is usually included in the “top three” white wine together with Chardonnay and Sauvignon Blanc?

Riesling…fruity!

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Preparation
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All in the pot!

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For an hour they sit…and sit…and sit.

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and poof, here’s what you get!

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Some nice close up action!

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Hungry Cactus’ final verdict: A-

This white wine version was definitely milder than the 1st version.  You can tell the difference from the lighter colors of the sauce…here, contrast against this:

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Version 1 (red wine based sauce)

Adding just a hint more cayenne pepper this time made quite a big difference…an unfortunate mistake.  I didn’t realize it would give such a big spicy kick!  I think maybe it would fit the red wine better.  It did somewhat cover the other flavors (like the new addition of Provençal seasoning…boo!).

The chunky tomatoes was a good idea…it made the sauce much more stewy and textured.

I liked the white wine based sauce, but I have to say, I enjoyed both versions very much.  I don’t think there’s a right or wrong way to make this dish!

Categories: food