This is a baked chicken dish.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Because apparently, this is a thing now?
A Fresh Way to Pop the Question
Indonesian Fried Rice
Check Out the Best of Our Shop
16 of Our Coziest Dinners
Bottle Grinders, Back in Stock
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.