This is a blogger challenge with Frontera Wines.
Using wines for cooking is not something we tend to do as it’s more of a leisure drink for us. Last weekend, I opened a bottle of Frontera Sauvignon Blanc along with the Merlot (see my next post – rich mushroom wine sauce) to make a delicious dinner while enjoying the rest of the wines watching Strictly Come Dancing!
I must admit, I was not aware of Frontera before but in fact, they are the world’s best-selling Chilean wine brand. The brand has refreshed the look and feel with its redesigned packaging. Now each bottle label has a fun and visual story all about the heritage of the wine, the poetry is told through the traditional Chilean method of ‘Lira Popular’ portraying the innovative spirit of Frontera.
Lira Popular is a collection of printed popular Chilean literature, defined as the entire set of printed poetry sheets in tenths produced in Chile, since the mid-nineteenth century to the first decades of the twentieth. I think the labels look fantastic! The Frontera range is available at stockists nationwide RRP £5.99 and the range includes Merlot, Cabernet Sauvignon, Sauvignon Blanc, Pinot Grigio and the newly launched Cabernet Sauvignon Blush.
On their redesigned packaging, the label on the Sauvignon Blanc bottle has the following:
My name is French;
I am a traveller by nature but Chilean at heart.
Don’t be fooled by my youth;
it’s the secret of my freshness and flavour.
We have received this range of wines to create a new recipe! So I decided to use the Sauvignon Blanc wine to cook chicken with it. Making a creamy white base for my sauce. Sauvignon Blanc is a dry wine and has a 12% alcohol content. It adds a delicious depth of flavour and tastes fresh and vibrant. It is great to eat with shellfish, pasta and salad. This is the Vibrant Chicken in Creamy Wine Sauce recipe.
- 6 chicken boneless thighs with skin
- Plain flour
- Salt & pepper
- 250ml chicken stock
- 200ml Sauvignon Blanc wine
- 175ml double cream
- 10 chestnut mushrooms (sliced)
- 4 garlic cloves (slightly crushed)
- 2 stalks of fresh rosemary
- Fresh tagliatelle pasta
- 12 stalks of asparagus (slice in half)
- Cook the pasta and asparagus in a large saucepan of boiling, salted water and oil until they are cooked. Drain well.
- Coat the chicken thighs with plain flour that is seasoned with salt and pepper. Cover the pan with oil and shallow fry until the meat is cook and the skin is golden brown. Place the cooked thighs on kitchen paper to drain away any excess oil.
- Add butter onto a new pan and cook the mushrooms al dente.
- Add the chicken stock, garlic cloves and rosemary into it. Simmer for 5 minutes.
- Add the wine and mix well.
- Add the double cream to thicken the sauce.
- Serve the sauce on top of the sliced chicken thighs, pasta and asparagus.
We love this recipe as the creamy wine sauce is really well suited to the dish and tastes fantastic!
This is my made up poem:
My name is Eileen;
I am a traveller by nature but Singapore at heart.
Don’t be fooled by my cooking;
it’s the secret of my spices and Asian flavour.
Disclosure: We have received the samples to do this challenge.