Peach Chicken and a Chardonnay from Fowles Farm #WorldWineTravel

This delicious Australian chicken dish is quick, easy and perfect for a weeknight meal while fancy enough to serve to guests.  It paired perfectly with this Chardonnay from Fowles Farm in Victoria.

The World Wine Travel group are still visiting Australia and I am lucky enough to be hosting this month......

So true confession....this recipe is supposed to be named Apricot Chicken.  The recipes I found on the internet all called for Apricot Nectar.  Some called for dried apricots, fresh apricots or canned apricots.  

I couldn't find any Apricot nectar but I did find some Peach nectar and I had some peaches that I had canned last season that I could add to the dish.  I figured that was close enough.  I figured correctly because this dish is SCRUMPTIOUS!!

I discovered Fowles Farm to Table wines last month when we visited the Red Wines of Victoria. I had ordered a bottle of Fowles Farm to Table Cabernet and was so impressed that I ordered up some bottles of  Chardonnay for this month's event.

Owner of the winery, Matt Fowles, traded his career as a lawyer to that of winemaker following a family tradition steeped in vignerons, hunters and farmers.  He has been extremely successful, winning many medals and awards.  Matt strives to create wines that pair well with wild produce and farm raised meats.

I wanted to find an Australian recipe to pair with this wine that smells of stone fruit and tastes of the tropics and when I spied this recipe that contained a hint of curry along with the stone fruit I knew that I wanted to make it.

We will be discussing all of the wines we chose, why we chose them, and what we thought of them during a Zoom Meeting on Saturday, May 28th, at 11 AM ET.  We normally meet for Twitter Chat however we thought we would try this format this month and see how it works out.  It's difficult because our members live all over the world so finding an appropriate time that works for most is hard.

If you are available and would like to join in the fun we would love to have you.  You will find us at World Wine Travel Chat.

Here are some of the topics we will be discussing.......

• Wendy of A Day in the Life on the Farm paired Peach Chicken and a Chardonnay from Fowles Farm 
• Cam of Culinary Adventures with Camilla shares Steamed Mussels with a Citrus Drizzle + Punt Road Pinot Gris 2019 
• Terri of Our Good Life is enjoying Summertime Charcuterie with Whipped Feta + Butterfly Effect Rose Grenach
• Jeff of Food Wine Click! serves up Frisk Prickly Riesling with Hoisin Pork
• Deanna of Wineivore is talking about Mango + Tahblik Old Vine Marsanne
• Gwendolyn of Wine Predator says "Say Hey to Summer with Victoria’s Fowles Wines “Ginger Prince” Sparkling Rosé Paired with Smoked Egg Salad "   
• Nicole of Somm's Table shares "Oakridge Chardonnay from Yarra Valley and an Orzo Salad Transformation" 

Entrees, Chicken, Braised, Peaches, Fruit, Curry

Entrees, Chicken

Australian

Yield: 6 servings

Author: Wendy Klik

Peach Chicken

Tender chicken thighs lightly seasoned with curry and braised in peach nectar. A deliciously different chicken dish that will now be a regular on the rotation.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 1 T. olive oil
• 1 Vidalia onion, sliced
• 1 garlic clove, minced
• 3 T. flour
• 2 t. curry powder
• 18-20 chicken thighs, skin removed
• 1 pkg. Dry French Onion Soup Mix
• 2 c. peach nectar
• 1 pint canned peach slices with juice

Instructions

1. Heat the oil in a large skillet over med high heat. Add the onions and garlic and cook until oil is flavored and onion is translucent. Remove with a slotted spoon to a dutch oven or similar vessel.
2. Place the flour and curry powder into a bag and shake to combine. Add the chicken pieces and shake to coat. Brown the chicken on both sides in the same skillet, adding more oil if needed.
3. Transfer the chicken to the dutch oven. Combine the dry soup mix and nectar and pour over the chicken along with the peach slices and their juice.
4. Cover and bake in a 350* oven for about 45 minutes.
5. Serve over rice, if desired.

Notes

Adapted from a recipe found at Food.com

Nutrition Facts

Calories

554.94

Fat (grams)

17.89

Sat. Fat (grams)

4.08

Carbs (grams)

25.29

Fiber (grams)

2.1

Net carbs

23.17

Sugar (grams)

19.47

Protein (grams)

70.67

Sodium (milligrams)

356.2

Cholesterol (grams)

339.94

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