Should I not use white wine when braise-roasting a chicken in a cast-iron pan?
I posted this as a response to another foodpickle thread, but decided to repeat it here, to improve my chances of receiving a response: Is there a problem with pouring 1/2 cup of white wine over a braise roasted chicken (spatchcocked) that's in pan juices created from the liquids released from the aromatics and other ingredients, and from the chicken itself? I brown the bird in grapeseed oil before putting it in the oven. Once it's been in for 30 minutes, I pour the wine over the chicken. I typically add another half cup of wine toward the end of the roasting period as well. In each case, I pour it directly over the chicken. Should I not be using my cast iron skillet for this? It's so convenient, going from stove top to oven and then back to the stove top, for finishing the sauce (and I have no good alternative). Thanks, everyone. ;o)