This cider braised chicken with butternut squash is the perfect family meal for the fall.
The sweetness of the cinnamon, cardamom and the nutmeg are a perfect balance for the earthiness of the butternut squash and the mushrooms. The chicken was so succulent and full of flavor and the squash was so tender and sweet! DO NOT forget the rosemary and thyme as the dish goes into the oven! These flavors seeped right into dish and gave it an extra boost of flavor.
Wineparrot suggests you pair it with…
Chardonnay is full, golden and velvety with hints of fruit, nuts, butter, oak, spice or vanilla and have high to medium acidity.
Chardonnay pairs well with poultry dishes, pork, seafood or recipes that have a heavy cream or butter base.
Viognier has low to moderate acidity with hints of peach and apricot, and without the flowery aromas of some other white wines.
Viognier pair well with spicy foods such as Thai cuisine.