I’m no wine connoisseur, I just know what I like and what I don’t. What I definitely do like is this Glorious Chardonnay from Stellenbosch Family Wines . For Chardonnay Day today, I’ve created a recipe to pair with this wine.

If you’ve followed me on Instagram for a while you would know that Chardonnay is my favourite of all the wine in all the land. I’m not very fond of unwooded Chardonnays though, in my opinion they need to spend a little time in the barrels.

The Glorious Chardonnay is exactly my kind of Chardonnay. It is creamy, buttery, not overly wooded but wooded, it is just so smooth and dreamy, one of my faves!

This wine was actually a blind buy, about a year ago I think. I’ve never seen it in the shops here in PE, but I’m always on the hunt for great Chardonnays, so when I found this and read the reviews on The Daily Wine, I thought well, it definitely sounds like my kind of wine, so I’ll get some. I mean what’s the worst that can happen? If it’s terrible I’ll just make my sister drink it when she visits. WELL… I don’t make her drink it when she visits, I actually hide them. Liquid gold.

I’ve created this chicken pasta to pair with the Glorious Chardonnay. Sage, brown butter, mushrooms, chicken, a little cream… it all works together perfectly, but even more so with the Chardonnay (I used some of the wine in the recipe as well).

Just like I’m not very fond of unwooded Chardonnays, my husband isn’t very fond of chicken… But with this dish he went back for seconds and asked if I could save him some for lunch as well. It really is that good.

You’re going to need some Glorious Chardonnay for this recipe, so I have partnered with The Daily Wine to bring you a discount code to use on any of the Stellenbosch Family Wines. Use code TASHA-SFW to get 20% off non-discounted items. Click here to view the entire SFW range (the discount code will apply automatically when following this link).

Go on then, try it for yourself and let me know what you think!

Sage, brown butter & mushroom chicken pasta

Author: Natasha Marais

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Servings 4

Ingredients

1 onion chopped
400 grams mixed mushrooms
3 cloves garlic pressed
50 grams butter
10 grams fresh sage leaves
4 chicken breast fillets diced
½ cup Glorious chardonnay
125 ml cream
250 grams fettuccine

Instructions

Fry the onion in a little olive oil until soft. Add the mushrooms and fry until golden brown. Season with freshly ground salt and black pepper. Add garlic, fry for another minute then remove from heat.
Heat a saucepan over medium-high heat, then add the butter. Once the butter has melted and is starting to brown, add the sage. Fry the sage until crispy and the butter is almost (just almost) burnt. Remove from heat and add the mushroom mix to the sage butter.
Use the same pan you did the mushrooms in, add a little olive oil with butter and fry the chicken pieces. Season with salt and black pepper, then once brown, add the wine. Let that reduce, about 5 minutes, then add the mushroom and sage mix to the chicken.
Stir in the cream and simmer for about 5 minutes.
Cook the pasta according to the package instructions. Before draining, add ½ a cup of the pasta water to the chicken and mushrooms.
Drain pasta and add to the chicken and mushrooms. Check seasoning and adjust if needed.
Serve with a generous amount of Parmigiano Reggiano and garnish with fresh sage leaves. Enjoy!