François Chidaine Clos Baudoin Add
Wines are recomendations only and may not be carried by this store.

François Chidaine Clos Baudoin

Attributes:
Producer:

François Chidaine
Region:

Vouvray, France
Varietal:

Chenin Blanc
Bottle Size:

750 ML

2005: WineSpectator Rating: 92
Flavors:

fig, ginger, mineral

2005: WineAndSpirits Rating: 94
Complexity:

deep, rich
Fruit:

ripe

2004: WineAndSpirits Rating: 90
Complexity:

rich
Compliments:

powerful
Flavors:

earthy, herbs, nutmeg, stony, tangerine

2003: WineAndSpirits Rating: 91
Aromas:

lanolin
Compliments:

elegant

Food Matches:
Cheese: Fondue
Poultry & Eggs: Chinese Chicken Salad
Sauces: Vinaigrette, White Wine Sauce
Vegetables: Salad

Chenin Blanc:

Vouvray:

Vouvray is a cool climate region with limestone and chalk soil located on the north shore of the Loire River. Wine production in Vouvray has been recorded as early as the fifth century when Saint Martin of Tours introduced the Chenin Blanc grape to the region. By Law a Vouvray wine must be made of 100 percent Chenin Blanc and can be found ranging from sec (dry) to fully sweet (Moelleux) or sparkling. A typical Vouvray exhibits quince, honey, or almond flavors.

Hot Chicken Salad

Rated

Ingredients

4 cup cold, chopped cooked chicken
4 hard-cooked eggs, chopped
1 10-3/4-ounce can condensed cream of chicken or cream of celery soup
1 cup chopped celery
3/4 cup mayonnaise or salad dressing
2 pimientos, chopped (1/2 cup)
2 tbsp lemon juice
1 tsp finely chopped onion
1 cup shredded cheddar cheese
1-1/2 cups crushed potato chips
2/3 cup slivered almonds

Preparation

1. Grease a 2-quart oval or rectangular baking dish; set aside.

2. In a large bowl, toss together the chopped chicken, eggs, undiluted cream of chicken or cream of celery soups, chopped celery, mayonnaise or salad dressing, pimientos, lemon juice and onion.

3. Spoon the chicken mixture into the prepared baking dish. Sprinkle with the cheddar cheese.

4. In a small bowl, stir together the crushed potato chips and slivered almonds. Sprinkle the mixture over the chicken salad. Cover and refrigerate overnight.

5. Preheat the oven to 400°. Bake, uncovered, about 30 minutes or until heated through. Cover the top loosely with aluminum foil, if necessary, to prevent overbrowning.

Yield

Serves 8 serving

Cook Time

Cook Time: 45 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 8 serving
Amount Per Serving:
Calories: 454 Calories from Fat: 311
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 34.5g
53%  
Carbohydrates 9.3g
3%  
Dietary Fiber 1.9g
7%  
Saturated Fat 8.4g
42%  
Calories 454.3kcal
22%  
Cholesterol 178.9mg
59%  
Protein 27.6g
46%  
Sodium 626.9mg
26%  
Calcium
3%  
Iron
3%  
Vitamin A
11%  
Vitamin C
14%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.