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?
All in the pot!
For an hour they sit…and sit…and sit.
and poof, here’s what you get!
Some nice close up action!
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:
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!