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photo (4)I’ve written a lot about Chablis since visiting in October 2012. Having never been a big Chardonnay fan, I’m now taken by Chablis and its minerally, acidic whites.

Chablis also shines when perfectly paired with food. I prepared a Chicken Lyon recipe Saturday night I found on Food & Wine’s website several months ago. The recipe has a prominent splash of red wine vinegar that just works beautifully.

The recipe requires several steps but is quite simple to make and takes just an hour start to finish. It’s also a flexible dish good for a weeknight dinner or dress it up a bit and serve for guests. The real kicker is most of the ingredients are probably in your kitchen already.

I like doing it in an iron skillet which is perfect for the oven as well. It also adds that wonderful rustic feel to the dish when served from the skillet on the table.

Here is a link to the full recipe and cooking directions.



I opened a bottle of Domaine Seguinot-Bordet Chablis. The basic Chablis can be found $18-$20 at better wine shops. I had dinner with Jean-Francois Bordet in Chablis and recently had a phone chat that I turned into a newspaper column.

This is great white wine and just perfect with the chicken. It’s try with a bit of tart citrus, great acid and wonderful minerality. It’s exactly what comes to mind with Chablis.

Check out the recipe. It’s become one of my real favorites.