Stir-Fried Chicken and Green Pepper with Cumin and Cilantro
The Flavor Matrixauthor James Briscione encourages cooks to look beyond traditional food and wine pairings. He goes back to very basics: the aromatic compounds that link ingredients (often in unexpected ways). Here he pairs the floral, grassy flavors of this stir-fry with a New Zealand Sauvignon Blanc, also prized for its “greenness.” The wine’s long finish is also well suited to the chile heat in the dish.Slideshow:More Chicken Thigh Recipes
April 2018