Adding wine to chicken while cooking can enhance the flavor and moisture of the dish in several ways. The wine adds acidity which balances and brightens the flavor of the chicken, as well as subtle fruitiness from the grape variety used. The alcohol in the wine can help tenderize the meat. The liquid keeps the chicken moist during cooking by braising or steaming it. The flavor compounds from the wine permeate into the chicken and create a more complex taste profile. Let’s explore the effects of cooking with wine in more detail:
Acidity and Fruitiness
All wines contain acidity, which adds a bright, tart flavor. This contrasts with the richer, meaty flavors of chicken and creates more interest for your palate. White wines like Sauvignon Blanc or Pinot Grigio work well for this. The citrus, green apple, or stone fruit tones of the wine come through when cooked. Sweeter wines also impart fruity flavors, like peach and tropical fruits from Moscato or Riesling.
Alcohol for Tenderizing
The alcohol content in wine partially breaks down the proteins in chicken as it cooks, making the meat more tender and supple. This effect happens faster at higher cooking temperatures. The amount of wine used makes a difference, with more wine increasing tenderization. Braising chicken in a cup or two of wine takes advantage of this mellowing effect.
Moisture from Cooking Liquid
Chicken dries out easily from overcooking or the high heat required to sear it. Braising chicken in wine or adding wine to a pan sauce provides moisture that keeps the meat juicy and succulent. The liquid prevents the proteins from tightening excessively. As the chicken gently simmers in wine, its juices mingle with the cooking liquid to create a flavorful sauce.
Wine Flavor Permeation
When chicken cooks in wine, the acidic compounds and fruit flavors permeate the meat. This gives a greater depth of taste compared to plain chicken. The aromas from the wine also infuse into the dish. The effects depend on the cooking method and wine used. Quick sautéing in wine has less impact than a braise or roast. Bold, oak-aged wines impart more flavor than light, crisp wines. Nonetheless, any added wine contributes its unique taste signature.
Which Wines to Use
In general, white wines pair better with chicken due to their bright acidity and fruit-forward notes. Full-bodied oaky whites have enough flavor impact to come through after cooking. Recommended varieties include:
- Chardonnay
- Sauvignon Blanc
- Pinot Grigio
- Riesling
- Gewürztraminer
- Viognier
For red wine, lighter styles work best, such as Pinot Noir and Grenache. Avoid strongly tannic reds like Cabernet, which can produce bitter flavors.
How Much Wine to Add
The amount of wine needed depends on the recipe and cooking method. For a quick pan sauce, a few tablespoons or up to 1/4 cup of wine tossed into the pan will do. For braises and stews, use 1 to 2 cups of wine so the chicken cooks partially submerged. Marinades can feature up to 1 cup of wine diluted with other ingredients. Bake chicken in just enough wine to cover the bottom of the pan and prevent burning.
What Happens When Wine is Cooked
Cooking causes chemical changes to wine that alter the flavor:
- Alcohol evaporates, removing some of the body and texture
- Fruit flavors become more concentrated
- The wine can take on a slightly cooked, caramelized taste
- Tannins soften and become less bitter
- Sugar levels increase as water evaporates, making the wine taste richer and sweeter
- Acidity decreases somewhat but is still present
The cooked wine complements the chicken nicely by being smooth, rich, and mellow, while retaining enough acidity to provide balance.
Recipe Ideas
Here are a few recipe ideas that use wine to add amazing flavor to chicken:
Coq Au Vin
This French braise features chicken cooked with wine, onions, mushrooms, and bacon. Standard versions use red wine like Pinot Noir or Merlot. The recipe works equally well with white wine.
Wine-Braised Chicken Thighs
Boneless chicken thighs cook to tender perfection when braised in a sauce of butter, onions, garlic, thyme, and white wine.
Roasted Chicken with Wine and Herb Pan Sauce
Roast a whole chicken in the oven until crispy-skinned, then prepare a quick pan sauce with white wine, chicken drippings, garlic, and herbs.
Wine-Marinated Grilled Chicken
Soak chicken pieces in a marinade of wine, olive oil, spices, and herbs before grilling for maximum flavor.
Chicken Fricassee
Simmer chicken pieces and vegetables in a white wine-based broth until tender, then thicken it into a creamy sauce.
Chicken Marsala
Sauté chicken cutlets, then make a pan sauce with Marsala wine, butter, mushrooms, and herbs.
Tips for Cooking with Wine
- Use dry wines rather than sweet ones, which can make the dish cloying.
- Pour any remaining wine into the dish instead of discarding to maximize flavor.
- Reduce the wine first to concentrate its flavors if the recipe calls for a small amount.
- Avoid oaky wines for white sauces, as the oak flavors will be accentuated.
- Use cheap drinking wines rather than expensive vintages.
- Splash some wine into the pan when cooking to deglaze and dissolve browned bits.
- Allow enough cooking time for the wine to reduce and permeate the chicken.
- Add aromatics like garlic, shallots, and herbs to the wine to infuse more taste.
Conclusion
Cooking chicken in wine adds delicious complexity and moisture to the dish. The wine’s acidity brightens the flavor, the alcohol tenderizes, and the liquid prevents drying out. White wines Pair best, though light reds can also work well. Use moderate amounts of dry wines and allow time for the liquid to reduce. With the right technique, wine creates chicken that is succulent, vibrant, and flavored through and through.