Editor’s Note: The below article is part of our ongoing #StayAtHome series, presented to help inform and entertain our readers as we all practice social distancing and take comfort in our homes. Be sure to follow us on Facebook, Instagram, Twitter, and the Foley Food & Wine Society app, to be alerted to new #StayAtHome content when it’s published.
This month we asked Foley Family Wines Chef de Cuisine, Alec Graham, to make us a dish he’s been enjoying lately, so we could share it with you. This is a flavorful, easy recipe, designed to help you maximize your Netflix binge-watching regimine.
From start to finish, this dish takes only about a half an hour to prepare and uses just seven ingredients. Pour yourself a glass of Chardonnay and get started.
THE WINE
Since you’ll be incorporating about a half of a cup of Chardonnay into your dish, you want to choose a wine that you enjoy drinking. If you enjoy big, buttery Chardonnays, we recommend the 2017 Two Sisters Reserve Chardonnay, which was aged in 100% new French oak for 18 months—full-flavored, full-bodied and bursting with flavors of lemon zest, sweet honeycomb, toasted brioche, ripe pineapple and vanilla wafer.
The 2017 Roth Reserve Wobken Vineyard Steel Chardonnay is another white we’d recommend—ideal for Chardonnay fans a bit more in-tune with a Chablis-style of Chardonnay. Aged in stainless steel, this Roth Wobken Chardonnay is fresh, bright, and mineral driven with notes of fresh pineapple, citrus, and candied pear and a through-line of bright, mouthwatering acidity with crushed-stone minerality on the finish.
There’s plenty to love about both of these Chardonnays—each with a different kind of appeal, but both work beautifully with this Chardonnay-braised sausage and peppers dish.
THE RECIPE
Serves 4
Time 25 Minutes
Ingredients
2 lbs (8 Links) Italian sausage
2 red bell peppers
2 yellow bell peppers
2 yellow onions
Half a cup of Chardonnay
2 tbsp butter
Salt and pepper to taste
Fresh basil to garnish
Directions
1. Melt butter in a cast iron skillet over medium heat. Cook sausages for about four minutes per side, until golden brown and cooked through.
2. Meanwhile, julienne the peppers and onions. Remove sausages from pan, and turn the heat up to high.
3. Sautee the peppers and onions until they start to turn translucent, then add the sausages back to the pan. Add the white wine, and cook until wine is reduced completely.
4. To finish, garnish with basil and serve
