WINES 101 with Patricia Cornwell

JUNE 2011:

GREEK CHICKEN and BARLEY SALAD With 2007 Kir Yanni Petra & 2006 Moraitis Paros Reserve

2007 Kir Yanni Petra: Petra is a white dry wine which has a rich yellow color with greenish tints. Petra 2007 is a nice crisp, fresh white wine with lemon character and citrus flavor. It has a great acidity, that one does not find in wines of this level, and a beautiful round finish. A great summer wine.

2006 Moraitis Paros Reserve: Bright ruby color with vivid garnet reflections. Chocolate covered black cherry and kirsch flavors with notes if candied plum and vanilla. On the palate it has a rich, smooth and round feel with a peppery finish.

RECIPE: GREEK CHICKEN AND BARLEY SALAD

INGREDIENTS: Serves 6

Salad:

2 (6 oz.) skinless, boneless chicken breasts
1/8 teaspoon kosher/sea salt
1 teaspoon olive oil
4 cups chicken broth, DIVIDED
1 cup pearl barley, uncooked
2 cups cucumbers, seeded and cubed
1 cup grape tomatoes, halved
1/2 cup yellow bell peppers, cubed
1/3 cup feta cheese
1/4 cup kalamata olives, pitted and chopped
Dressing:

3 Tablespoons light extra-virgin olive oil
1 teaspoon lemon rind, grated
2 Tablespoons fresh lemon juice
1 Tablespoon fresh basil, minced
1 teaspoon fresh thyme, minced
1 teaspoon red wine vinegar
1/2 teaspoon kosher/sea salt
3 garlic cloves, minced
Combine all ingredients

DIRECTIONS:

1. Sprinkle chicken with 1/8 teaspoon salt.

2. Heat 1 teaspoon olive oil in nonstick skillet over medium-high heat.

3. Add chicken; cook 2 minutes on each side or until browned.

4. Add 1 cup broth; cover, reduce heat and simmer 10 minutes or until done.

5. Let cool; shred chicken, discard broth.

6. Bring 3 cups broth to a boil in a large saucepan; add barley.

7. Cover, reduce heat and simmer 35 minutes or until liquid is absorbed.

8. Fluff with a fork, cool.

9. Combine chicken, barley, cucumber and last 4 ingredients in a large bowl.

10. Add dressing to barley mixture; toss well.

11. Cover and chill.