Chardonnay wine pairs with food better than almost any other white wine. Why? It’s not a wine of extremes. It’s not heavy in acid or tannins but it has more structure than most other white wines.

Pairing Chardonnay with chicken is probably the classic combination. There are a few things to avoid when pairing Chardonnay with chicken, though. Make sure to avoid acidic or sweet sauces over the chicken, and you’ll be fine.

This simple chicken and broccoli casserole is a perfect compliment.

INGREDIENTS

1 (3 pound) rotisserie chicken
10 ounces frozen chopped broccoli, thawed
4 cups whole milk
4 ounces cream cheese, cut into pieces
Kosher salt
Freshly ground black pepper
1 1/2 cups shredded yellow cheddar cheese

METHOD

Preheat the oven to 375°F. Shred the chicken, reserving the bones.
In a medium heavy pot, bring the chicken bones and milk to a simmer, then simmer 30 minutes. Discard the bones, then stir the broccoli and cream cheese into the milk and simmer, whisking, until the cream cheese is melted, about 3 minutes. Stir in the shredded chicken and transfer to a 3-quart baking dish. Scatter the cheddar cheese over the casserole and bake until the filling is bubbling and the cheddar cheese is melted, about 20 minutes.

Pair it with our …

Nicolas Potel, Bourgogne Chardonnay, 2011 at £9.95

La crema Chardonnay, Monterey Valley, California, 2013 at £17.95

Cheers !!

www.grandcruco.com