Braised Chicken with Shallots

Less experienced home chefs see the word “braised” and assume that a recipe must be difficult, but this one is really quite easy. “Braised” refers to the method of cooking with moist heat, which comes from the French. Another plus is that it can be prepared up to two days in advance, which makes it an easy option for a busy weeknight. In this braised dish from Martha Stewart Living, the moist heat is generated by the wine used in the Dutch oven to cook the chicken, so it is a good idea to figure out your wine selection before you get started so you can incorporate your drinking wine in the dish. With this in mind, a medium-bodied dry Chardonnay with little to no wood age would make a delicious complement to braised chicken. Or, do as the French do and consider a white Graves from Bordeaux, essentially a blend of Sauvignon Blanc and Semillon. To check out the full recipe, please visit http://www.marthastewart.com .

--Felicia M. Sherbert