What will happen if I use red wine instead of white in chicken recipe?

I'm making a slow-cooker whole chicken, and the recipe calls for 1/4 cup chicken broth and 1/4 cup dry white wine. I have on hand lamb broth and red wine. I'm not really well versed in the uses and types of wines, so will it kill the chicken if I use the red?

sarah k.
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3 Comments

sarah K.
sarah K. April 12, 2012
p.s., thanks for putting me at ease. I use the red wine and lamb broth, slow-cooked the chicken for 5 hours with 2 chopped onions, 8 cloves garlic, salt, and a couple tablespoons of Penzey's Arizona Dreaming (which made me worry at first, since I'd seasoned it before realizing I had no white wine), and when the chicken was done, I shredded it for a sort of mock chicken caesar salad. What was left in the pot, I just pureed, and it made the MOST amazing gravy, it almost tasted like it had mushrooms in it, it was so savory.
 
sarah K.
sarah K. April 10, 2012
Of course! Thanks, ChefOno! I do wish I'd waited and modified the spice/herb mix, but we'll see how it turns out.
 
ChefOno
ChefOno April 10, 2012
Proceed! (Think Coq au Vin -- Chicken in Red Wine)
 
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