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Cajun Chicken Fettucine - Wine Choice 4 boneless chicken breasts 1 large onion, chopped 2 tbsp. flour 2 cups vegetable juice 1 tsp. Cajun seasoning 2 tbsp. vegetable oil 1 large green pepper, chopped 4 cups hot cooked fettuccine (cooked w/o salt) Mix flour, juice and seasoning. Heat half the oil in pan. Add chicken and cook until browned, remove. Heat remaining oil. Add pepper and onion and cook until tender. Add flour mixture. Cook and stir until mixture boils and becomes thick. Return chicken to pan. Cover and cook another 5 minutes or until done. Serve with fettuccine. Serves: 4
Red wine here. That was my first thought.
I saw the word "Cajun" and thought this meal would be hot, requiring a wine that would soothe the palate and not much more. I changed my mind a bit as I looked at the ingredients. Unless that Cajun seasoning is really hot, there is little here to make the meal burn in your mouth. The onions and the pepper will certainly make it tasty, but I do not see this meal quite the same after thinking about it.
As a result of a memorable meal we had in a BYOB restaurant a few years back, I have a fond feeling for Dolcetto with a meal like this. We have a favorite local producer for it, a small winery in New York called Demarest Hill run by a man born in Italy. Since that winery is nearby, I might run up and buy a bottle for this meal. But if you don't happen to live near there, you can find Dolcettos in many wine stores these days, from Italy where they originated, or from California where they are beginning to be produced. Pavi in Napa Valley produces a good one if you can find it.
Other sensible choices come to mind: standard red table wines from France, Spain, and Italy. Nothing too big, bold or expensive seems correct here. This is good, everyday food. Take a hint from the way the people of the Mediterranean pair food and wine, drink something solid, with a bit of fruit and sweetness, if you can.
Thinking of that, I remembered this month's selection as the Wine of the Month here at Weekend Winery, the Rutherford Hill Merlot Napa Valley 2003. That wine should go with a long list of foods, and I think I will take my own advice on this one. I'll serve it here, to enjoy myself. |
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Last modified: August 07, 2007 |
