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Tagine of Chicken with Preserved Lemon and Olives/Sauvignon Blanc

This recipe for chicken and Sauvignon Blanc may be an interesting recipe to use this Memorial Day weekend. You will need to make a substitution or two and some creativity in cooking may be rewarding. The recipe calls for strips of lemon peel. The directions for making the lemon peel is given but takes a week to make. Just substitute fresh lemon peel for this weekend.

As far as cooking, if you’d like to barbeque the chicken, marinate it in the ingredients, barbeque the chicken and reduce the marinate and use as a sauce. Of course, enjoy the Sauvignon Blanc with the meal.

The recipe is provided by Handley Cellars, Philo, California.

Read Wine Trail Traveler’s review of Handley Cellars.



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