Chicken and wine pasta sauce recipe by Nicky Versveld paired with Lanner Hill Sauvignon Blanc.
Ingredients
15 ml olive oil
1 onion, sliced
4 chicken breast fillets, skinned and sliced
1 chorizo sausage, sliced
1 clove garlic, roughly chopped
125 ml white wine (Lanner Hill Sauvignon Blanc)
1 x 410 g tin Italian peeled tomatoes, chopped
2 shakes of garlic and herb seasoning (Ina Paarman)
2.5 ml finely chopped fresh chilli (or dried)
125 ml fresh cream
125 ml sweet wine (McGregor Muscadel, to neutralise the tang of the tomato)
Recipe
Serves 4
Heat the olive oil in a medium saucepan and saute the onion until glassy. Add the chicken and chorizo and brown slightly. Add garlic and white wine and cook over medium heat for about 10 minutes, stirring every now and then.
Add the tomatoes, garlic and herb seasoning, chilli, cream, and sweet wine, mix well and simmer for 10-15 minutes.
Serve hot with homemade pasta. ('I like tagliatelle.') A sprinkle of grated Parmesan cheese is optional.
Wine Pairing
Lanner Hill Sauvignon Blanc
‘I never cook with sugar, always with a sweet wine like muscadel. And instead of adding a dash of water when diluting or simmering anything, I use white wine.’