It’s Sunday. That day of the week when dinner goes one of two ways. Either there is a big extravagant meal planned and roasting or there is a pile of disparate materials spread out on the cutting board with not much else planned from there. Today was the latter.
Before me was a grilled chicken breast, a sizable hunk of feta cheese, tomato sauce, and half a red pepper. Individually these items may not add up to much. With the addition of minced red onion, lemon zest, and capers a Mediterranean style meal was coming together.
The red pepper was roughly chopped and then sautéed with the red onion, lemon zest, and capers. The tomato sauce was added once the heat was reduced. The ‘sauce’ simmered for a few minutes. The feta cheese, now cut into happy hour size cubes, was added along with the chicken breast. This was sliced thick and laid on top of the sauce. Before going in the oven to braise the dish was covered.
Polenta was pulled from the pantry to be served along side. I prefer to start this on the stove and finish it in the oven. The texture is creamier and I find the polenta is less likely to stick to the pan. Forty-five minutes or so later it was ready to be spooned into a bowl with the tomato sauce and slices of chicken.
With this dish I though the 2014 Nelms Road Cabernet Sauvignon would pair well even though this is a chicken dish. This red wine from Washington is a long standing second project by Woodward Canyon; with this team at the helm big things can be expected. The wine drinkable, balanced, and restrained. It’s a graceful expression of an easy drinking wine.