Wine & Food

Snooth User: snorkal0604

chicken francese

Posted by snorkal0604, Jun 7, 2010.

Hi :) we all know chicken francese is made with a lemon-white wine sauce (plan to use a pinot) but what I don't know is.. what kind of wine to serve with the meal? stick with a pinot (same one in sauce? -thought it might be a bit too much?) or does anyone know of another that would pair well with my dinner! the dinner is just garlic bread and the chicken francese over angel hair pasta.


Reply by outthere, Jun 7, 2010.

I would stick with the pinot because you may risk overpowering its' subtle flavor with a different wine.

Reply by dmcker, Jun 8, 2010.

Well, the color will certainly be different with the use of pinot noir in the sauce. Somehow the white seems more appetizing to me, but let us know how it goes. I've been curious who in the past gave that dish that name. 'French' chicken?? Just sauteed battered chicken in a butter-lemon-whitewine sauce. Would it be chicken 'italliene' if it was a piccata with olive oil replacing the butter in the lemon sauce?

Regarding drinking the wine you're cooking with, that's always a good and easy rule of thumb. Don't be afraid of it, rather fall back on it when all else is in doubt. Assuming, of course, you've cooked with decent wine. Years ago I was taught regarding the use of wine in cooking, 'cook with the best, drink the rest'. Not that I'd necessarily cook with an aged DRC pinot, of course....

Reply by Andrew46, Jun 8, 2010.

How does the lemon white wine sauce come out made with red wine?  At least prior to your answer, I'd stick to white in the sauce, perhaps a dry (if you can find one) NZ Sauv. Blanc and drink the rest with the chicken.  Of course I use our own wine, but I serve a tart SB with lemon caper fish made with dorado (mahi mahi).  Or Halibut.  Tart wine goes great with the lemon/wine combo.

Reply by dmcker, Jun 8, 2010.

Sounds good, Andrew, and I'm cool with cooking with the N.Z. SB (about all Cloudy Bay is good for, IMHO), but I'd much rather drink an SB/Semillon blend from Graves with the dish, or second choice a Pouilly Fume or Sancerre from the Loire, and save the Kiwi SB for more use in my pots and pans. Sorry, but I haven't had the SB you make yet, so can't speak for it.... ;-)

Reply by Doctor Bob, Jun 8, 2010.

I looked this up in my dictonary

Chicken Francese is defined as lemon and white wine

Chicken Snorkal is lemon and Pinot

Reply by outthere, Jun 8, 2010.

Joke's on us eh?

Reply by dmcker, Jun 8, 2010.

Good one, Dr. Bob. I know a couple of friends' kids who are snorkel chickens in Hawaii and Thailand... ;-)

Reply by Doctor Bob, Jun 9, 2010.

The point that I am making is that substituting a key ingredient changes the dish. Replacing lemon/ white wine with lemon/ red wine changes the dish.


Leave out the butter then use a flavored oil, well that changes the dish, too.


Hey, I’ve been to Texas. Armadillo tastes like chicken. Toss it in the pot.  Well, is it still Chicken Francese?


Taken earlier today: Me cooking Chicken Snorkel with savory Armadillo croutons.

Reply by dmcker, Jun 9, 2010.

Nice bathing suit, Bob... ;-)

Reply by mrydal, Oct 6, 2011.

I don't know what's become of snorkel0604, but I'm pretty sure that she meant that she was using a Pinot Grigio, not Pinot Noir.

Reply by ScottLauraH, Oct 6, 2011.

Mrydal, I was thinking the same thing: Pinot Grigio or Pinot Gris. 

If that's the case, I think sticking with the wine you are cooking with, assuming it is a good wine you would drink anyway, is a good plan. 

Other suggestions would be Vernaccia, a dry Austrian Riesling or a New Zealand Sauvignon Blanc. 

Reply by dmcker, Oct 6, 2011.

Or even pinot chardonnay? Used to be called that a lot....

However nowadays when anyone just says 'pinot', it's taken to mean pinot noir.

Think pinot grigio, unless the best, would not shine in this dish, though....

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