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July 9: Match this dish - Lemon/Thyme Chicken

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July 9: Match this dish - Lemon/Thyme Chicken

by David M. Bueker » Wed Jul 09, 2008 7:51 pm

So this week's dish is grilled lemon & thyme chicken. The basis for the whole thing is the following marinade:

Juice of 4 lemons
Zest of 1 lemon
2 tsp olive oil
4-6 sprigs of fresh thyme (leaves only)
3 cloves of garlic (peeled & roughly chopped)
1 tsp dry mustard
1/2 tsp cayenne pepper
1/2 tsp salt

Mix up the marinade, toss in some chicken pieces (I prefer thighs, Laura likes white meat) & marinate 8 hours minimum.

Grill over charcoal or wood.
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Paul Winalski

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Re: July 9: Match this dish - Lemon/Thyme Chicken

by Paul Winalski » Wed Jul 09, 2008 8:15 pm

Alsace pinot blanc?

Bourgogne blanc, or a villages or Premier Cru from the Macon or the Cotes de Beaune?

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Re: July 9: Match this dish - Lemon/Thyme Chicken

by Mike Filigenzi » Thu Jul 10, 2008 12:47 am

NZ sauv blanc, maybe?
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Re: July 9: Match this dish - Lemon/Thyme Chicken

by Howie Hart » Thu Jul 10, 2008 7:17 am

Vouvray or an un-oaked Chard.
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Re: July 9: Match this dish - Lemon/Thyme Chicken

by David M. Bueker » Thu Jul 10, 2008 8:01 am

Guys - show your work. :D
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Re: July 9: Match this dish - Lemon/Thyme Chicken

by Dale Williams » Thu Jul 10, 2008 8:45 am

That's a lot of lemon, and to me that generally means unoaked dry white with good acidity. For my cellar, that would likely be Macon or Chablis. The kicker is the mustard (which I think will show more than the cayenne). If good and fresh, the mustard and cayenne together might show a little heat. Which makes me think a tad off-dry. Do you own any just-off dry Riesling? :D
Actually, if it were my cellar, it would probably be Gruner Veltliner.
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Re: July 9: Match this dish - Lemon/Thyme Chicken

by David M. Bueker » Thu Jul 10, 2008 11:54 am

Dale Williams wrote:Do you own any just-off dry Riesling? :D


Not really. :wink:

I have done both off-dry Riesling and Gruner Veltliner with the chicken, and like them both, though I prefer something a little rounder to counter the acidity in the chicken. If it's one of the bigger Gruners then that would work.
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Re: July 9: Match this dish - Lemon/Thyme Chicken

by Jenise » Thu Jul 10, 2008 12:05 pm

I'm going red again: Cotes du Rhone or CdP, my favorite roast chicken wine. Too, thyme and garlic always calls out southern Rhone to my mind and that lemon juice doesn't scare me one bit. For instance, one of the few recurring dishes I make is a marinated lemon garlic chicken, but with oregano instead of thyme, called Rao's Lemon Chicken that's no less extreme than this marinade, and we ALWAYS drink Rhone with that dish.
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Re: July 9: Match this dish - Lemon/Thyme Chicken

by Ryan M » Thu Jul 10, 2008 1:35 pm

Mike Filigenzi wrote:NZ sauv blanc, maybe?


I second that.
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Re: July 9: Match this dish - Lemon/Thyme Chicken

by David M. Bueker » Thu Jul 10, 2008 2:17 pm

Jenise,

I think the herbs & grilling really help make this a CdR-friendly dish. I have a lovely Clos du Mont Olivet CdR Vieilles Vignes that I will try with it next time I make it.
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Re: July 9: Match this dish - Lemon/Thyme Chicken

by Mike Filigenzi » Thu Jul 10, 2008 2:24 pm

David M. Bueker wrote:Guys - show your work. :D


I was thinking the lemon and thyme would work well with a nice SB. Don't know how the cayenne would play into it, though.
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Re: July 9: Match this dish - Lemon/Thyme Chicken

by Ryan M » Thu Jul 10, 2008 2:53 pm

Mike Filigenzi wrote:
David M. Bueker wrote:Guys - show your work. :D


I was thinking the lemon and thyme would work well with a nice SB. Don't know how the cayenne would play into it, though.


I agree - the citrus match is pretty obvious, and SB's vegetal/herbal notes will meld with the thyme. The reason to choose a NZ SB is because its exuberant fruitiness will help to moderate and contrast with the spices. You wouldn't want a Chilean or Loire SB for this.
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Re: July 9: Match this dish - Lemon/Thyme Chicken

by David M. Bueker » Thu Jul 10, 2008 4:00 pm

FYI - this chicken never ends up spicy from this prep.
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Re: July 9: Match this dish - Lemon/Thyme Chicken

by ChefJCarey » Sat Jul 12, 2008 6:17 pm

Nah, that's not enough mustard or cayenne to be terribly intrusive.

I'm with Jenise. La Vielle Ferme. But, I am a Beaucastel kinda guy anyway.
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Re: July 9: Match this dish - Lemon/Thyme Chicken

by Bernard Roth » Sun Jul 13, 2008 2:03 pm

With the herbs and lemon and garlic, I would like a light Rose (Bandol or Nimes), a Greek Moscofilero, or Italian Vernacchia.
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Perhaps a visual will help

by Randy P » Mon Jul 14, 2008 11:34 am

I made this recipe the other night. -RP

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Re: July 9: Match this dish - Lemon/Thyme Chicken

by David M. Bueker » Mon Jul 14, 2008 11:48 am

What did you drink with it?
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Re: Perhaps a visual will help

by Jenise » Mon Jul 14, 2008 12:00 pm

Randy P wrote:I made this recipe the other night. -RP



What an interesting device for roasting the chicken legs--I've never seen anything like that.
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Re: July 9: Match this dish - Lemon/Thyme Chicken

by Robin Garr » Mon Jul 14, 2008 12:09 pm

I can't really show my work - it's intuition-based, as so many of my pairings are - but I'm liking the idea of a Southern Italian white along the lines of Fiano, especially, or maybe Falanghina or Greco di Tufo. I'm thinking they would go well with the chicken and would talk to the lemon and thyme so well that the other ingredients would just be accents.
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Re: Perhaps a visual will help

by Randy P » Mon Jul 14, 2008 12:24 pm

What an interesting device for roasting the chicken legs--I've never seen anything like that.


They also hold wings, you can get them at Lowes around $6. -RP

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