Have you ever cooked with moscato wine? I hadn’t before but this chicken moscato with garlic and herbs ended with both John and his dad putting their hands up to claim the leftovers.
We had some friends stop by the other day and they brought a bottle of moscato wine with them. It’s all my friend Joan will drink so she brings her own – just in case folks aren’t prepared. Do you bring your own wine if you’re just stopping by for a quick visit? I’ll admit that unless I’m headed for a meal or drinks, I don’t.
The bottle was nearly full when they left and no amount of coaxing convinced them to take the bottle with them. What to do? I could drink it or I could cook with it.
Surprised that I chose to cook with it? I’m not a big drinker. I like to drink but I don’t like the feeling of being drunk. Add to the mix that it takes next to nothing to make me giggle. If I’d consumed the rest of that bottle, I’d have been dancing on the table and frankly that’s not a pretty sight.
I had some chicken breasts in the fridge that really needed to be cooked and and I had this nearly full bottle of wine. It was a start.
First I sliced a bunch of mushrooms and then cut the chicken into chunks. I dredged the chicken in the flour mixture and browned it in the skillet. When it was finished, I put it in a clean bowl and in the same pan cooked the onion and garlic in low heat until translucent then added the mushrooms. Next came the wine and the cream and cooked til thickened then added the herbs and chicken. Easy, easy to make and it was delicious.
We enjoyed it over rice but it would be equally good over pasta.
- 1-pound boneless skinless chicken pieces, cut into bite sized pieces (thighs would be best)
- 1 tablespoon cornflour (cornstarch)
- ¼ cup all purpose flour
- 3 tablespoons olive oil, divided (can use cooking oil)
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 2 cups mushrooms, sliced
- ¾ cup moscato wine
- ½ cup cream
- 1 tablespoon chopped parsley
- 1 tablespoon chopped basil
- salt and pepper to taste
- Rice or pasta to serve
- Mix the salt, pepper, cornflour and flour together.
- Place the chicken into a large bowl and sprinkle the flour mix over it.
- With your fingers, shake the chicken in the flour to coat.
- Heat a large skillet to medium and add oil.
- Add the chicken in batches and cook until lightly browned. (Don't overcook chicken)
- When all the chicken is cooked, transfer it to a clean bowl and set aside.
- Using the same skillet, add the remaining oil and the onion and garlic and sauté for 3 minutes.
- Add the mushrooms and sauté for about 3-4 minutes until they just begin to brown.
- Add the wine and stir to combine.
- Reduce the heat to medium and let the wine cook and then add the cream.
- Cook for about 6-8 minutes until the sauce begins to thicken.
- Taste and season with salt and pepper.
- Add the chopped parsley, basil and cooked chicken into the mushroom mixture and stir.
- Reduce the heat to low until ready to serve.
- Serve the chicken over rice or pasta.
I’ll have to give it a try. Yum!
Thanks.. I hope you do!
OH man — I want to dive in! Chicken, mushrooms, wine, fresh herbs, cream. Yes. Just yes.
It’s a quick dish and it really tastes good. The wine just makes it feel special. LOL
I have never even heard of moscato wine! This looks amazing! I think I’m going to give it a try over egg noodles 🙂 (since I’m out of rice at the moment!)
It’s a sweet wine and you should be able to get that anywhere. It’s really common. Thanks so much for coming by, Chelsea!
I would also have cooked with it…. My tolerance for alcohol gets lower and lower, it seems.
And, of course, it takes almost nothing for me to giggle… so there you go! pass me the chicken 😉
Imagine an afternoon with a bottle of wine together? But only if we could play with your new stove. 🙂
I never used to drink wine, only ever cooked with it because I get daft on the stuff… and I wish I could say I have matured gracefully and still do not imbibe the happy grape juice… but I’d be lying. First I am not mature (mentally), second I am not graceful and I KNOW there’s a 3rd in there somewhere but I can’t seem to remember it!
This looks like a deeply satisfying dish and I’ve never had moscato, but I’ve just googled it and can apparently buy it in Tescos – so that’s another shopping trip you’ve got me on this week, Maureen – and it’s still raining!
Honestly, you could wait until next week. Moscato is a girly drink – perfect to drink on a hot day. It’s not my favourite but I’ve been known to have a glass or 3.
Hiya,
i just came across your website while looking for a buscuit recipe this morning.. your entry made me laugh and laugh. My husband and I moved to New Zealand 5 years ago from the states and have had the buscuit, scone talk more times than I can think. I ha e learned to make many things from homemfrom scratch, but am still so homesick for buscuits and gravy! This morning i am going to try your recipe and I cant thank you enough for posting it.. Can you please please post your recipe for sausage.. 5 years without a proper breakfast sausage is almost too much to bear! Many thanks!
LOL I’ll do that, Darci and good luck with the biscuits.
Moscato can actually keep for quite long in the fridge once opened. But since it’s my favorite aperitif from Provence but I’ve never cooked anything with it before as I usually having a glass now and then wins every time, but perhaps I should next time 🙂
You are so right about the sauce..it looks scrumptious !!!
Nobody left the table hungry!
I giggle a lot with no wine. I won’t tell you what happens with too much wine. Kind of akin to you dancing on the table.
You made a great dish with a gift from a great friend. I like the symmetry of that. 🙂
Wouldn’t be prudent to put us together in that situation. 🙂
I have never had this dish before, but it looks really good – I love mushrooms and chicken together and I think the wine would make them extra special.
I’d make this one again, Amy.
I’m not familiar with moscato wines but the dish sounds delicious.
It’s a sweet-ish wine and I’ve had it before. It’s great on a hot summer afternoon.
I love anything with garlic and herbs and the Moscato must make this dish!
Yum Maureen. Simple and delicious!
Maureen it looks delicious but I would have had a least a glass of moscato on the side whilst I was cooking up dinner.
Methinks you used the available drop in the very best way possible. Now, contrary to many it seems, I have had 2-3 glasses of wine every main meal since my late teens a long time ago: a full lunch or dinner would not be complete without, but quite frankly I cannot cope with moscato alongside any food ~ far too light, tasteless and sweet [for me]. It obviously did combine rather well with the mushrooms and chicken tho’. Must try next time someone brings a bottle here: yes, it happens pretty regularly 🙂 !
Dear Maureen, That does sound nice and easy and looks fabulous! I would raise my hand from here for the leftovers! I hope you are feeling better. Blessings dear. Catherine
Delicious. Thanks for sharing this blog post.
Thanks for stopping by and leaving a comment!
If I get to visit you one day, I’m definitely bringing a bottle of wine for the sheer delight of seeing you dance on the table. 🙂
Moscato is one of my favourites, Maureen… and what a delicious recipe you have posted here! Yum… could just tuck right in…. I’ll be giving away from SA wines soon, so pop over as soon as you see my post!
Yes, Ma’am! Moscato is a wine that drinks like a soft drink and then it hits you. 🙂
That looks so good! I think I will need a lot of rice with those
Me too!
Looks divine Maureen, although I thought moscato was a little on the sweet side? You’re a better woman than me – I would have drunk it.
I love wine, but I do not love Moscato – I think this is the best use for it that I’ve ever seen!
Wow, your chicken and mushrooms in that glossy wine sauce looks amazing! Perfect use for Moscato 🙂
mmm Moscato! One for the pot, and 3 for me!
I like the way you think.
YUM! This dish looks so flavorful and filling. Perfect for a cold winter night. Yes, we have snow here in NY this morning. Uggg… Actually Maureen, Mascato is my most favorite wine to drink, so if there is ever any left I’ll give this recipe a try – lol!
LOL it’s a deliciously sweet wine, isn’t it? It doesn’t take much wine to make this so give it a try. 🙂
wow, finger licking good…
never taste moscato wine before, i’m on search of it now…….
It’s quite popular, Dedy, I hope you can find it.
Maureen, this sounds like a tasty way to use up Moscato. (I can only drink “a glass or 3,” too.) 😉
We’re twins 🙂
I love moscato! I have three bottles in my fridge now. Will definitely try this recipe.
Good for you!
Maureen – I love recipes born from happenstance – some of them have become family favorites for us. This looks so good!
I just couldn’t justify pouring it down the sink and I was too busy that day to sit and drink. 🙂
This dish looks fabulous. I love Moscato wine. I always save a glass of two for the cook!
LOL it was a fun way to use “leftover” wine.
love anything with garlic and herbs let alone chicken! It looks divine
It’s definitely going to make a repeat performance at our place.
The chicken looks wonderful, but I can’t quite get the vision of you dancing on the table out of my head!! GG
Scary thought, ain’t it? 🙂
I’ve only made sweets with it but making a savoury dish is a great idea! 🙂 I love the sound of the sauce and that it makes a great weeknight meal!
It did. I’ve never used moscato in anything but a glass. What sweets? I’m intrigued.
I shall forever more think of this as ‘giggle-y chicken’ after your description of your unravelling in the face of a thimbleful of wine. Sounds like this dish is worth fighting over, Maureen.
I’m shocking when it comes to alcohol 🙂
I love Moscato but I’ve never cooked with it. Knowing how Moscato tastes, I have a pretty good feeling as to how this dish taste – delicious! Great dish Maureen!
I thought it would bring just a hint of sweetness to the dish and it did.
Yup, me too! I love drinking but I don’t wanna be drunk! 😉 LOL… Great recipe looks so delish!
I know. I’m sure I just don’t want to feel out of control. I wonder if that makes us control freaks? Maybe 🙂
It’s been a few years since I’ve made chicken moscato. Time to change that!
yes! It was the first time I’d ever made it and I fell in love. 🙂
Making this as soon as I get myself a bottle of Moscato wine. I would probably use dark meat as I am not fond of white meat.
I would have used thighs if I’d had them but John found a big discount on chicken breasts the other day. I find breast meat okay as long as it’s not cooked to death.
This looks delicious. The Moscato wine must be wonderful in this recipe. I know I’ll be trying this recipe soon!
I don’t usually cook with wines… but this dish is very intriguing. 🙂 I’ll have to keep an eye out for this moscato wine. 🙂
We are big drinkers other than wine, so all of the other stuff is reserved for cooking and baking. I love boozy cream sauces with chicken, love it, and mushrooms go beautifully in this kind of sauce. Another of your chicken recipes bookmarked and shared!
I’m not much of a drinker eitherMaureen. This meal certainly looks like it does full justice to the wine though- yummo!
I have always wondered, “if I practice will I get better at drinking?” LOL
This is really awesome. Just featured the recipe and linked to your blog on my website. I used a $3 wine and made some other substitutions to cut costs. This is an easy and delicious meal.
Did you use a red moscoto, or white? I made this and mine looked much more beige than yours. 😉 Also, once I added the chicken, the flour on it caused the sauce to thicken too much. I fixed that with more wine and cream, but mine didn’t look anything like yours. LOL! yummy though, and I had half a bottle of wine left for after the kids went to bed!
Oh no! Mine was the white moscato and I’ve made it several times. I’ll double check the recipe just to be sure I didn’t make a goof. Glad you had half a bottle left over. 🙂
It may have just been my pan. I don’t get great browning with it.
Hi Maureen,
Just came across your recipe can you use milk instead of cream? That’s all I have in my fridge.
Milk will work but the sauce will be thinner and not as rich. It will still be good. 🙂
Thanks for sharing this recipe, I just received a bottle of Moscato for Christmas and I don’t drink so I will definitely put it to good use with your recipe 🙂
And it’s great to hear we can substitute cream with milk, perhaps I’ll add some cornstarch to thicken it as well!
PS. Happy Holidays 🙂
Just ran across this recipe and it looks and sounds wonderful! My silly question has to do with the cream. What kind of cream are you referring to? Thanks!
I used thickened cream available in Australia but I could have used heavy cream or even half and half and I would have been pleased with the result.
Made this tonight as I had some leftover Moscato…delicious! I used boneless thighs & they came out very moist. Served over egg noodles. Reminded me of Chicken Marsala. Loved it!! Thank you!!
My wife goes to the gym late on Wednesday nights. I’m going to make this for her. I’m thinking on serving over saffron rice, and rather than using cream, try plain yoghurt to take the high point sweetness off. Wish me luck..!
I love moscato, but I had bought a bottle from a meadery and it was way too sweet to drink because it was honey infused. I doubled the recipe and it used almost the whole bottle so it was just absolutely perfect. I had a hard time with the flour on the chicken separating so if I did this again, I wouldn’t flour the chicken before cooking it. All in all, it was a tasty, but different dish and everyone loved it.