Drinks advice · Wine and food

Chicken ragout in puff pastry with Yalumba The Y Series Chardonnay

Creamy chicken ragout with mushrooms and parsley, served in puff pastry cases. A fresh chardonnay without heavy oak ageing matches cream and butter perfectly.

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Bottle of Yalumba The Y Series Chardonnay, wine

From the shelf

The bottle

Yalumba The Y Series Chardonnay comes from Australia and is made from chardonnay. The wine is 12.5% vol and the bottle holds 75 centilitres. In our range it is listed as fresh and friendly: a chardonnay that relies on fruit and freshness rather than oak.

Yalumba The Y Series Chardonnay

The combination

Why this works together

Cream and butter make a dish round and soft, and that calls for a wine with the same roundness. Of all white grapes, chardonnay is the fullest, and that is the starting point here: wine and sauce share the same texture. At the same time there must be acidity to set against it, otherwise the whole becomes fat on fat. This chardonnay has been kept fresh and has had no heavy oak ageing, so it has volume but no buttery vanilla note that would double up the sauce. The puff pastry brings plenty more butter; that too calls for the acidity in the glass.

At the table

The dish

  • Before 4 people
  • Ready in 50 minutes
  • Type main course

What you need

  • 600 grams of chicken breast
  • 8 puff pastry cases
  • 250 grams of mushrooms
  • 1 onion
  • 60 grams of butter
  • 60 grams flour
  • 600 millilitres chicken stock
  • 150 millilitres whipping cream
  • 1 tablespoon lemon juice
  • 20 grams flat-leaf parsley
  • 1 pinch of nutmeg
  • salt and freshly ground white pepper

How to make it

  1. Put the chicken breast in the chicken stock, bring it to just below the boil and let the chicken steep for fifteen minutes on low heat. Do not let it boil, or it turns stringy.
  2. Take the chicken out, let it cool slightly and shred or cut it into pieces. Keep the stock.
  3. Preheat the oven to 200 degrees and put the pastry cases in for the last ten minutes to warm through.
  4. Finely chop the onion and slice the mushrooms. Fry the mushrooms in a third of the butter over high heat until brown and set them aside; the browning gives the ragout its depth of flavour.
  5. Melt the rest of the butter in a saucepan and sweat the onion until soft. Stir in the flour and cook it for two minutes until you have a smooth roux.
  6. Pour in the warm stock in portions and keep stirring until the sauce is smooth and bound. Let it simmer for five minutes so the taste of flour disappears.
  7. Stir in the cream and season the sauce with salt, white pepper, nutmeg and the lemon juice.
  8. Fold the chicken, the mushrooms and the chopped parsley into the sauce, heat everything through and fill the warm pastry cases just before serving.

In the glass

Serving

Serve the wine at 10 to 12 degrees in a white wine glass with a wider bowl. Too cold and chardonnay loses its volume, and that volume is exactly what you need here. It does not need to breathe.

Everything about Yalumba The Y Series ChardonnayBack to Drinks advice from ’t Bockje

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