I love hearing from Pete and Lynda Russell, our Californian based guest bloggers, their search for the perfect wine and it’s equally perfect food accompaniment takes them all over the vineyards of California. it’s a tough job, but someone’s got to do it. Today, they are matching a world famous Chardonnay with their own simple, chicken recipe.
If you want to follow his exploits directly, go to
Over to you, Pete!!
What to eat with Mike Grgich’s 2008 Chardonnay?
We were delighted to find that the maker of the world renowned 1973 Chateau Montelena Chardonnay, one Mike Grgich, is still making Chardonnay in California, and we bought a 2008. Now, what to eat it with?
First of all, Lynda and I had different opinions about the wine. I loved it, thought it elegant, nicely oaked, but not too much, while Lynda thought it a tad overblown. Others feel it should be left for 5 years or so to attain its potential.
We selected our tried & tested, Saltimbocca-style Chicken with Lemony Crushed Potatoes, which is low fat and ready in under 30 minutes, and is one of our favourites. This recipe serves 4.
Ingredients
- 500g baby new potatoes, halved
- 4 Chicken Breast Fillets
- 4 thin slices Roast Ham
- 4 large fresh sage leaves
- 2 tsp olive oil
- 3 tbsp chicken stock or 2 tbsp Sherry
- 3 tbsp half fat crème fraîche
- Grated zest of 1 lemon
- Green beans
Method
- Cook the potatoes in a large pan of boiling water for 10-15 minutes, until tender.
- Meanwhile, place each chicken breast between 2 sheets of greaseproof paper and bash the living daylights out of it with a rolling pin until they are about 5mm thick, but are still intact and in one piece. Season. Lay a piece of ham on top of each chicken breast and top with a sage leaf. Secure with a cocktail stick.
- Heat the oil in a large, non-stick frying pan and add the chicken, ham-side down. Fry for 2-3 minutes, until starting to turn golden. Turn the chicken over and cook for a further 3 minutes.
- Reduce the heat slightly and pour in the chicken stock and/or sherry, depending on your predeliction. Bring to a gentle simmer, then cover the pan with a lid or foil and simmer for 3-4 minutes, until the chicken is cooked through and the juices run clear when pierced with the tip of a knife.
- Drain the potatoes well and crush with a fork. Stir in the crème fraîche, lemon zest and seasoning. Serve with the chicken and steamed green beans.
The tricks here are to:
- ensure the breasts are properly ‘bashed’ to allow the chicken to cook quickly,
- don’t substitute the creme fraiche with sour cream, this won’t give the potatoes the required creaminess.
- use new potatoes, don’t overcook, but do crush lightly to give the mash proper body.
Saltimbocca is Italian for jump in the mouth, and is classically used to describe a dish of veal, lined or topped with prosciutto and sage and marinated in wine, oil or salt water, but hey, when in San Francisco, anything goes, right?
This dish is a) really easy, even a bloke can do it and b) quick enough to leave the rest of evening for amore, or going to the pub/playing on the computer if you’re alone, and c) relatively inexpensive
The Bombay Boys 