A New Wine paired with an Old Favorite #FrenchWinophiles

This creamy, comforting chicken alfredo is made into a casserole for a delicious, make ahead meal that is sure to become a family favorite.

I served up this old favorite with a new wine for our #Winophiles group.  I can't wait to tell you all about this pairing......



This is a sponsored post by Gerard-Bertrand winery.  I was provided with a bottle of wine for sampling and pairing purposes.  All writings and opinions are strictly my own.

This month the French Winophiles, under the direction of  L.M. Archer was invited to join in getting to know the wines of Gerard-Bertrand.  There is a lot of information in the Invitation Post that told us of owner, Gerard Bertrand, who became a wine maker after a successful career as a professional rugby player.

Bertrand not only owns a winery but he also has a hotel and a restaurant that has received Michelin Stars.  LM Archer shares that Bertrand hosts the Jazz Festival each year and has also written a book that is available through Amazon.

I am looking forward to reading this book and learning more about this man and his world.  I do know that he makes a wonderful bottle of wine.  The wine I received from Cigalus is where Bertrand resides and first started to explore the world of Bio-dynamics which now holds an area of deep importance to him.

You can learn more about all of that by reading LM Archers amazing post and by joining us on Saturday, 5/18 at 11 AM ET for Twitter chat following #Winophile. I hope to see you there.

Now, let me tell you my thoughts on this wine and the meal with which I paired it.  The Cigalus Blanc is a blend of Chardonnay and Viognier grapes.  It pours a beautiful light golden yellow and smells of citrus.  It is buttery and delicious and would pair well with seafood.  It also was heavy enough to work well with this creamy chicken casserole that I served with it.

I will tell you more about my pairing during chat today where I will be joined by the others who will be discussing their findings as linked below.......

• Michelle Williams – Rockin Red Blog: “Celebrating Biodynamic Viticulture And The Beauty Of The Languedoc With Gérard Bertrand #Winophiles” 
• Lynn Gowdy – Savor the Harvest: “This Biodynamic Wine Is a Summer Pleaser + Saturday Culinary Concoction.“ 
• Wendy Klik- A Day in the Life on a Farm : ” New Wine Paired with an Old Favorite.” 
• Camilla Mann – Culinary Adventures with Camilla: “Lemon-Caper Halibut + Gérard Bertrand 2018 Cigalus Blanc” 
• Linda Whipple, My Full Wine Glass : “Languedoc Wine Meets Lebanese Lunch” 
• David Crowley – Cooking Chat: “Savoring a Special White Wine from Southern France” 
• Phinny Tam – Chinese Food and Wine Pairings: “Exploring Languedoc-Roussillon with Chateau Millegrand Minervois Mourral Grand Reserve + Chinese Charcuterie Board#Winophiles” 
• Robin Rankin Bell – Crushed Grape Chronicles, “Exploring the Grand Terroir of Gérard Bertrand with Tautavel and La Clape“ 
• Jeff Burrows – Food, Wine, Click: “Butter Roasted Fish with Gérard Bertrand’s Cigalus Blanc” 
• Jane Niemeyer – Always Ravenous: Chicken Korma with Gérard Bertrand Cigalus Blanc” 
• Cindy Lowe Rynning – Grape Experiences: “The Wines of Gerard Bertrand: Expect Joie de Vivre with Every Sip” 
• Susannah Gold – Avvinare: “A Wine from Gerard Bertrand: A Larger than Life Figure” 
• Deanna Kang – Asian Test Kitchen: “Gerard Bertrand Rose Paired with Subtly Spiced Shrimp” 
• Cynthia Howson & Pierre Ly – Traveling Wine Profs: “Comfort Food and Sunny Red: Gérard Bertrand Côtes des Roses with Senegalese Mafé and Fonio” 
• Jill Barth – L’Occasion: “A Name To Know: Gérard Bertrand” 
• Gwendolyn Lawrence Alley – Wine Predator:”Bertrand’s Biodynamic Cigalus Paired with French Sausage” 
• Liz Barrett – What’s in that Bottle: “Get to Know the Winning Wines from Languedoc Icon Gérard Bertrand” 
• Nicole Ruiz Hudson – SommsTable: “Cooking to the Wine: Gérard Bertrand Grand Terroir Tautavel Grenache-Syrah-Carignan with Saucy Lamb Loin Chops” 
• Rupal Desai Shankar – Syrah Queen: “A Commitment To Languedoc – The Biodynamic Wines Of Gerard Bertrand” 
• Payal Vora-Keep the Peas: "Aude: Alive in More Ways Than Wine"
• L.M. Archer: “The Hedonistic Taster: Gérard Bertrand 2018 Cigalus Blanc”

#chicken, #alfredo, #casseroles, #onepotmeals, #pasta

Entrees, Casseroles, Chicken, Pasta

French Fusion

Yield: 9 servings

Author: Wendy Klik

Chicken Alfredo Casserole

This creamy, comforting chicken alfredo is made into a casserole for a delicious, make ahead meal that is sure to become a family favorite.

prep time: 30 Mcook time: 20 Mtotal time: 50 M

ingredients:

• 1 T. olive oil
• 1 T. butter
• 2 lbs. boneless, skinless chicken breasts, cut into bite size pieces
• 8 oz. sliced mushrooms 
• 1 onion, diced
• 2 cloves garlic, minced
• 4 T. butter
• 1/4 c. flour
• 1 1/2 c. chicken broth
• 1 (12 oz) can evaporated milk
• 1/2 c. parmesan cheese, divided
• salt and pepper, to taste
• 1 lb. pasta, cooked per package directions

instructions:

How to cook Chicken Alfredo Casserole

1. Heat the olive oil and butter in a skillet over med high heat.  Add the chicken, mushrooms, onions and garlic.  Cook stirring occasionally until chicken is no longer pink and vegetables are tender.  Remove to a plate and set aside.
2. In the same skillet, melt the butter over med high heat.  Add the flour, season with salt and pepper, and cook until bubbly and nutty smelling.  Add the chicken broth and cook, stirring up any browned bits stuck to the bottom of the pan until reduced and starting to thicken.  Add the milk and 1/4 cup of the parmesan cheese.  Cook and stir until incorporated.  Return the chicken, vegetables and any accumulated juices to the pan.  Cook and stir until thick and creamy.
3. Place the pasta into a buttered casserole.  Pour the ingredients of the skillet over the pasta and toss to coat.  Sprinkle with remaining 1/4 cup of cheese. Bake in a preheated 350* oven until bubbly and starting to brown slightly., about 20 minutes. 

NOTES:

Casserole can be made ahead of time and refrigerated overnight. Increase baking time to 30-40 minutes.

Calories
419.56

Fat (grams)
16.72

Sat. Fat (grams)
8.05

Carbs (grams)
25.84

Fiber (grams)
1.72

Net carbs
24.11

Sugar (grams)
5.69

Protein (grams)
39.83

Sodium (milligrams)
447.29

Cholesterol (grams)
119.66

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