Food and Drink

Chicken Breasts with Artichoke-Olive Sauce and Moroccan Carrots

Tonight’s dinner

Tonight, I made a dinner of chicken breasts with artichoke-olive sauce accompanied by a side of Moroccan carrots. The recommendation on Food and Wine’s website – pair with a Moscofilero – was absolutely a great recommendation. Of course, I could only imagine what such a pairing would be like. I would think that a light Greek white would be the perfect accompanyment.

The chicken was absolutely delicious. I highly recommend this recipe to anyone – the best part is it tastes complicated, but it really wasn’t complicated (or time consuming) at all. In fact, the artichoke-olive sauce was simple enough that it could be a regular weeknight meal (as it was for us). A glass of white wine would have made it even more spectacular. While it’s an easy meal, it’s also a dish that would do well served at a dinner party or special event.

I’ve been talking a lot about recipes and hypothetical wine-pairing lately. That gets me to thinking I should ask you, the reader, what your favorite recipe-wine combo is.  Post your recommendations in the comments or send them to me at RondaB@WiningWife.com.

 

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Ronda Bowen

Ronda Bowen is a writer, editor, and independent scholar. She has a Master of Arts in Philosophy from Northern Illinois University and a B.A. in Philosophy, Pre-Graduate Option, Honors in the Major from California State University, Chico. When she is not working on client projects from her editorial consulting business, she is writing a novel. In her free time, she enjoys gourmet cooking, wine, martinis, copious amounts of coffee, reading, watching movies, sewing, crocheting, crafts, hanging out with her husband, and spending time with their teenage son and infant daughter.

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