Cookaholics Bulletin Board

Would it be acceptable to sub red for white - I need 1/4 cup of white wine for that chicken recipe.

Other than the color getting thrown off, is it "sort of ok" to do this or has anybody experimented with this switch. I would think it is just the alcohol needed to dissolve some flavors - could I even use vodka instead?

It is that chicken with chantrelle braise recipe.

Thanks you guys.

Lynn,

I'm not sure which recipe you're referring to...more details please.

Subbing red for white can work, but it really depends...sometimes (many actually) I just sub vermouth for white wine.

But remember, Coq au Vin is a chicken with red wine, so just think about the other ingredients...are they earthy? Would they stand up to red wine? Those are the sorts of things you'll want to consider.

Amy

Like Amy, if I need white wine and don't have any I use dry vermouth.

Vermouth, great idea, thanks. I do have that.

Here is the recipe link, scroll down. [url][http://www.hungrycravings.com/2010/12/last-chance-for-chanterelles.html/[url]

One weird thing about the recipe is that they want you to add the cream and then simmer in the liquid, I would think you would want to add it at the end.

We'll see how it turns out, I think the vermouth thing is a winner.

(I can't get a hotlink in there, gotta run)

It was Julia's preferred white wine!

I think that is where I picked it up....and fortuantely it replays in my head when I need it.

Well, the vermouth worked out wonderfully, however I think that the recipe as a whole was somewhat flawed. Plus I was not at home to make it and my cookware was not great.

Whine whine whine. I just finished dishes, I've been doodling with this dinner for a long time, my back is sore from standing in front of the sink and stove..........