Chicken Piccata White Chili

"Imagine everything you love about chicken piccata reimagined in the form of an easy white chili. A glass of Black Box Chardonnay is added to the chili to impart a rich and balanced citrus flavor and brighten the dish. Each serving is topped with a sprinkling of crispy fried capers to add a briny, crunchy texture to every bite. Enjoy with a glass of the same deep and complex chardonnay for an effortless meal that feels like a fancy indulgence."

Prep Time

15 minutes

Cook Time

45 minutes

Paired With

Chardonnay

Main Protein

Chicken

Ingredients

IngredientQuantity
olive oil 2 tablespoons, 1 cup, 2 cloves, 1 tablespoon, 2 teaspoons, 2 teaspoons, 1 1/2 teaspoons, 1 teaspoon, 1 teaspoon, 1 cup, 3 cups, 2 pounds, 2 15.5-ounce cans, 3.5 ounce jar, 1 tablespoon, 3 tablespoons, 1/2 cup
chopped shallot
garlic, minced
chili powder
salt
ground cumin
ground coriander
dried oregano
ground black pepper
Black Box Chardonnay
chicken broth
boneless, skinless chicken breasts
cannellini beans, rinsed and drained
capers
olive oil
fresh lemon juice
chopped fresh parsley

Directions

In a large pot, heat the oil over medium heat. Add the shallot and saute, stirring often, until softened, about 8 minutes. Add the garlic and stir until fragrant. Add the chili powder, salt, cumin, coriander, oregano, and pepper. Stir and cook for 1 minute. Add the Black Box Chardonnay to deglaze the pan. Simmer until the wine has reduced by half. Add the chicken broth and chicken breasts. Increase the heat to high and bring to a boil. Reduce heat to low and simmer, covered, until the chicken is cooked through, about 15 to 20 minutes, turning halfway through the cooking process. Remove the chicken to a plate and shred with two forks. Return the chicken to the pot and add cannellini beans. Heat for an additional 10 minutes to warm the beans. 

Meanwhile, make the fried capers. Drain the jar of capers and pat dry using paper towels. In a small saucepan over medium-high heat, heat the olive oil until it shimmers. Test the oil with one caper, it should sizzle immediately if the oil is hot enough. Add the remaining capers and fry until crisp, about 1 minute. Remove with a slotted spoon and drain on a paper towel lined plate until ready to serve. 

Before serving, stir in lemon juice and fresh parsley into the pot and stir to combine. Ladle into bowls and top with the fried capers and slices of fresh lemon, if desired. Serve with a  chilled glass of Black Box Chardonnay.