To recommend a wine for this dish, we turned to Karen MacNeil, wine programs chair, Culinary Institute of America, and author of The Wine Bible. Here's what she had to say: "There's no quintessential wine for chicken. What counts is how the chicken is seasoned and sauced. This chicken mattone, with its tangy-sweet balsamic flavor, is a classic example. I tried this dish with a dozen varietals and top scores went to Pinot Noir. No surprise. Many Pinots have an earthy balsamic character all their own."As an accompaniment to the chicken, serve our creamy polenta with grilled vegetables (see related recipe at right).
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