Chicken Provençal – Version 2

Last night I tried making Chicken Provençal again (See previous attempt).  This time around, I used white wine (Riesling instead Merlot), a bit more cayenne pepper, chunky tomatoes and added  Provençal seasoning (which was optional in the recipe).  To note, I doubled the white wine portion.

Did you know Riesling is usually included in the “top three” white wine together with Chardonnay and Sauvignon Blanc?


food 688

food 690 food 692

All in the pot!

food 689 food 693

For an hour they sit…and sit…and sit.

food 696 food 699
food 701 food 703

and poof, here’s what you get!

food 705 food 710

Some nice close up action!

food 706 food 707

Hungry Cactus’ final verdict: A-

This white wine version was definitely milder than the 1st version.  You can tell the difference from the lighter colors of the sauce…here, contrast against this:

food 662

Version 1 (red wine based sauce)

Adding just a hint more cayenne pepper this time made quite a big difference…an unfortunate mistake.  I didn’t realize it would give such a big spicy kick!  I think maybe it would fit the red wine better.  It did somewhat cover the other flavors (like the new addition of Provençal seasoning…boo!).

The chunky tomatoes was a good idea…it made the sauce much more stewy and textured.

I liked the white wine based sauce, but I have to say, I enjoyed both versions very much.  I don’t think there’s a right or wrong way to make this dish!