If you’ve traveled to the island of Santorini, you know that the island boasts some the best white wines. Santorini also boasts of having produced the original holy wine aka Vinsanto.
White grapes (Assyrtiko and Aidani local varietals) are sun-dried before being made into this naturally sweetened wine. Often served at the end of the meal, it also is great for cooking.
Locally, I can find Vinsanto at the LCBO or one of the many wine agents here who hold a portfolio of Greek wines. If you cannot find it, a Spanish sherry or tawny port will do the trick.
This dish could be made on a weeknight or weekend, packs lots of flavour with mushrooms, herbs, stock and the wine. I’ve paired the Vinsanto with a dry white wine so that the dish keeps a savory profile with some sweetness.
The chicken is tender, the sauce is bursting with flavour and the mushrooms provide a savory balance to the sweet sauce.
Chicken Vinsanto
Course: Aegean, Best of Greece, Cyclades, Dairy, Dinner, Featured, Garlic, Greek Food, Greek Wine, Herbs, Main, Olive Oil, Pasta, Poultry, Recipe, Santorini, Sauce4
servings30
minutes30
minutesIngredients
2 large chicken breasts (boneless, skinless)
sea salt and fresh ground pepper
1/4 cup all purpose flour
1/4 cup olive oil
approx. 3 cups sliced cremini mushrooms
1/3 cup diced onions
3 cloves garlic, minced
3 bay leaves
4 sprigs of fresh thyme
2 oil-packed sun dried tomatoes, finely chopped
1/2 cup dry white wine
1/2 cup Vinsanto wine
approx. 2 cups hot chicken or vegetable stock
1/4 cup heavy cream
Directions
- Place your chicken breasts flat on your cutting board and carefully cut lenghthwise in half (you should now have 4 pieces). Place the chicken between 2 pieces of plastic wrap and pound until pieces are about 1/4 inch thick.
- Season your chicken with salt and pepper then dredge in flour (shake off excess flour).
- Place a large skillet on your stovetop over medium-high heat. Add 2 Tbsp. of oil and once hot, add your chicken and saute for about 3 minutes side or until golden brown. Remove your chicken and reserve on platter.
- To the same pan, add the remaining oil, your mushrooms and stir to coat. Turn the heat down to medium, add the onions, garlic, bay leaves, thyme and sun dried tomatoes and sweat for 4-5 minutes, stirring occasionally.
- Add both wines, stock some salt and pepper and bring up to a simmer. Cook uncovered for about 15 minutes.
- Add the chicken back into the pan along with the cream and simmer for another 5 minutes or until sauce thickens and chicken has warmed through. Taste, adjust seasoning with salt and pepper, swirl the pan to incorporate. Take of the heat.
- Serve on a bed of your favourite pasta or mashed potatoes along with a seasonal veg of your choice.
One Response
Peter, where can we find the Vinsanto. None of the LCBOs are selling it.