Let’s face it,  weeknight cooking needs to come together quickly.  For those of us that enjoy wine and want to pair it with delicious and versatile dishes,  that can sometimes be a daunting task. Combine both of those facts with the desire to prepare something that kids will like and you’ve got a real challenge.  Tuscan Vines has you covered.  The answer?  Pieces of Chicken!   


Pieces of Chicken

3 large chicken breasts cut into large chunks
1 package mushrooms (I used crimini) sliced
1/2 sweet vidalia onion
3 garlic cloves, halved
2 medium carrots, halved & sliced crosswise
16 oz. spinach  
1/2 cup dry white wine
1/2 cup chicken stock 
Sprinkle of Fennel Seed
2 Sprigs fresh Rosemary

Start by browning the cut chicken in a bit of olive oil.  Take your time and develop the color, about 5-6 minutes over medium high heat.  Half way through, add the fennel seed and allow to “toast” while the chicken finishes cooking.  Set aside.

~ The browned chicken ~
Add the sliced onion and garlic to the pan and saute until they begin to pick up color and soften.  Then deglaze the pan with the white wine. Stir well to scrape up all the browned bits sticking to the bottom of the pan.   Once finished, add the mushrooms, lower the heat,  and cook through for 5-8 minutes.   Next, add the carrots.

~ Onions, carrots, and mushrooms cooking.  The broccoli was a side dish ~ 

When the carrots soften, add the rosemary and the chicken stock and return the chicken pieces to the pan.  Stir thoroughly to combine and adjust seasoning with salt and pepper.  When you are ready to serve, toss in the spinach and stir through just long enough for the greens to wilt.  Serve immediately. 

~ Mushroom close up showing the added rosemary and the consistency of the sauce, which will thicken as the chicken stock reduces ~
~ The finished dish, just prior to plating ~ 

At first I wasn’t going to bother posting this as it’s rather ordinary.  However, it packs a lot of flavor and was delicious with Merlot, Chianti Classico and Montepulciano d’Abruzzo, so I thought the versatility was impressive.  
Secondly, the recipe lends itself to lots of customization.  Want to add another veggie?  Go ahead.  Like it spicy?  Add crushed red pepper or diced cherry peppers.  You can also cream it with a tablespoon of cream and really add some decadence to your sauce.  

It was delicious, came together in less than 30 minutes and there was nothing leftover.  A weeknight success.

Tutti a Tavola! 
JOIN OUR NEWSLETTER
Looking for even more wine tasting notes, recipes, news, and insider info not found anywhere else? Sign up for the Tuscan Vines newsletter.
We hate spam. Your email address will not be sold or shared with anyone else.