June Wine Highlight: Viognier

Laurel Gray’s Viognier is a full-bodied, delicious white wine laced with rich summer flavors including peach, apricot and honeysuckle. This wine is a touch of a southern summer day in a glass. Enjoy chilled with seafood, poultry, creamy pasta, and someone you love.

Listen to complete pairing notes for our Viognier:


For the perfect summer meal, serve this wine chilled alongside this Chicken and Peaches dish:

Chicken and Peaches

Ingredients:

  • 2 Tbls. Butter
  • 4 ripe peaches – peeled, pitted and thickly sliced
  • ½ lemon, juiced
  • 1 ½ Tbls. Extra-virgin olive oil
  • 4 pieces boneless, skinless chicken breast, cut into 4 equal portions
  • 2 pieces boneless, skinless chicken thighs, cut if needed to make the same size as the breast pieces
  • Salt and pepper
  • 1 shallot, chopped
  • 1 (2 in.) piece of ginger, grated or minced
  • ¾ c. chicken stock
  • 2/3 c. peach preserves
  • 2 tsp. hot sauce
  • 2 Tbls. Worcestershire sauce

Directions:

Melt butter in medium skillet over medium heat. Add the peaches and lemon juice, cooking until tender and lightly browned, about 10 minutes. Turn off heat.

While the peaches are cooking, heat a large skillet with 1 Tbls. of the olive oil over medium heat. Add chicken breasts and thighs to the pan and season with salt and pepper. Cook chicken through, about 12 minutes, then remove to a plate and cover with foil.

Drizzle the chicken pan with remaining olive oil. Add chopped shallot and ginger, cooking for 1 to 2 minutes. Stir in the chicken stock, preserves, hot sauce and Worcestershire sauce and season with salt and pepper to taste. Cook over medium heat for a couple more minutes to thicken sauce. Arrange the chicken and peaches on a pretty plate and cover with your sauce.

This peachy summer dish pairs wonderfully with Laurel Gray’s Viognier.

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