This is a baked chicken dish.
I always use wine I would like to drink.... if that helps you
hardlikearmour is a trusted home cook.
I typically use a Savignon Blanc aka Fumé Blanc. You're looking for a dry, crisp wine for cooking.
I keep an unoaked Chardonnay on hand for cooking. Find an inexpensive one that you like and buy a couple of bottles.
Depends . . for example, a high acidic wine is best to bind anything with cheese (such as a fondue), but will curdle cream instantly. Think of the ingredients to match the wine you cook with. Higher quality wine is not always going to make the dish better, in fact, a cheaper wine that may have a distinct characteristic that gives it an imbalance for drinking, will actual give a kick to the dish you are creating.
If the amounts are significant and the role in the recipe is central, follow the answers already given. If not, I keep a dry and a sweet vermouth as a regular wine stand in. It's a good keeper, and inexpensive.
I agree with Susan G - a bottle of dry vermouth is always within reach of my stovetop for deglazing a skillet. There's no guessing on the flavor it will add, it doesn't go bad, so there's no waste.
Sam is a trusted home cook.
We don't drink much wine here. So for cooking I get a couple of the little "six packs" of white and red. Which are perfect for cooking..and store very well as a large bottle would go bad for using just a cup or so in a recipe.
For chicken, I too would use dry white vermouth. It is unlikely to cause problems in the finished dish, regardless of the sauce or other seasonings.
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