We cooked Devilled Chicken, a Supercook recipe that we hadn’t done for a long time.
A whole chicken is simmered in a stock made from water, carrots, celery, bouquet garni, peppercorns and salt. The chicken is then cut into serving pieces and grilled. A sauce is poured over at the end made from Worcestershire sauce, tarragon vinegar, shallots, lemon juice, garlic, chicken stock, chopped canned tomatoes, black pepper, salt and bay leaf. We served with mashed potato and green beans.
The sweetness in the sauce called for a wine with some sweetness to match. We tried a bottle of Clos de Nouys Vouvray 2012, a medium-dry French white from Waitrose.
We tasted pineapple sweetness, peaches and apricots and we found this a very good match with the chicken. A drier wine would not have worked.