I’ve said it before, and it does NOT happen all too often, but once in a blue moon, I have a splash of leftover wine from the night before.
I’m not typically a white wine drinker, but loved the fresh, clean effervescence of my first sip of Grooner Grüner Veltliner.
A new grape to me, apparently it is widely grown in both Austria and the Czech Republic…who knew?

I enjoyed my first glass with a spicy bowl of Thai Lemongrass Shrimp Soup.
The pairing was spectacular.

And with a tiny bit of leftover tart apple and citrus heaven, I decided I needed another sort of pairing.

This one, my friends, was out of this world.

Citrus Ginger Chicken over Fresh Corn Polenta
serves 1

2 tsp. coconut oil
1/2 yellow onion, finely chopped
1/4 cup candied ginger, finely chopped
1/4 tsp. sea salt
1 large boneless, skinless chicken breast
1 cup white wine
juice and zest of 1 lime

1 tsp. coconut oil
1 cup fresh or frozen organic corn kernels
pinch of sea salt

cilantro to garnish

Heat the coconut oil in a medium to large pan over medium heat. Add the onion, ginger, and sea salt. Stir until coated. Add the chicken breast and sauté until the downside is brown. Flip and sear the opposite side.
Reduce heat to a simmer and pour in the wine. Cover and simmer/poach for about 15-20 minutes, until the “sauce” is reduced and the chicken is cooked through and through. Add lime juice and zest and cook 3-5 minutes more.

Meanwhile, puree the corn in a high speed blender until somewhat smooth, still leaving a few large pieces, just for fun.
Heat the remaining tsp. of coconut oil in a medium skillet and add the corn, rapidly stirring with a soft spatula. The sugar and liquid in the corn will reduce…it’s ready after about 2 minutes.

Serve the chicken sliced, over the fresh corn polenta, topped with any extra pan sauce, as well as fresh cilantro.

Enjoy with a fresh, crisp glass or two of  Grooner Grüner Veltliner.