With their crisp acidity and fresh fruit flavors, Sicily’s wines are versatile when it comes to food pairing. In general, white wines are better with lighter-bodied foods and fresh cheeses, while reds pair naturally with richer dishes. That said, white wine lovers can rely on Grillo to complement the entire meal, from pasta to grilled white meats and goat cheese. And the go-to for red-wine lovers is Nero d’Avola, which matches with everything from antipasti to grilled meats.
The balsamic vinegar in the glaze provides a pleasing sour foil to the sweet berries. Pair with a Nero de’Avola.
Ingredients:
For the glaze:
Directions:
Preheat oven to 400 degrees.
Cover the chicken breasts generously with salt and pepper, and roast the chicken for 20 minutes, until the skin is crispy and golden.
While the chicken is roasting, prepare the glaze. In a small saucepan combine water and cornstarch with a whisk. Turn the heat to medium. sugar, balsamic vinegar, and berries. Mash some of the the berries and stir over medium heat until the mixture thickens, about 4 minutes. When thick, keep warm over low heat.
Prepare a serving platter or individual plates by adding the salad greens, then slice the chicken on the diagonal ad place on top of the greens. Decoratively add some of the glaze on top of the chicken, serving the remaining glaze on the side. Garnish the chicken with a few sprigs of Chervil. Makes 2 servings.