never cook with a wine wouldn't drink

Citrusy Peppercorn Chicken

An Asian inspired dish with wine fusion. Boiling the chicken makes it very tender - nearly falling off the bone! Soy sauce and Sichuan peppercorn lend an incredible savory spice and the wine lends a perfect crispness and brightness to the dish.


ACADEMIE White Wine Blend #2 - 1 cup

Chicken thighs - 4 with skin and bone (skin and bone provides more flavor)

Sliced ginger – 2 to 4 slices based on how big the slices are

Sichuan pepper corn – 2 tablespoons

Lemon juice – 2 tablespoon

Low sodium soy sauce – 1 cup

Brown sugar – 2 tablespoons

Kosher sea salt – 1/2 tablespoon

Rice vinegar – 1/2 tablespoon

Water – 1 cup

Buy the wine for this recipe by clicking here


Fill up a pot with water, put in ginger slices and Sichuan peppercorn and bring to a boil. Rinse chicken thighs (leaving the skins on) in the sink to clean them and then add them to the boiling pot. Make sure there is enough water so that it covers the chicken thighs. Put in the ACADEMIE Blend # 2 wine. Let it simmer without the lid for 5 minutes so the alcohol evaporates. Keep boiling for 10 more minutes with lid on pot. Skim all foam and blood and fat away. Turn to medium fire and cover the pot and simmer for another 15 minutes. Ladle out 3/4 of the soup (put a pinch of salt, it’s a great chicken soup! The soup’s color should be golden yellow!). Add soy sauce, brown sugar, kosher sea salt, lemon juice, rice vinegar, stir gently to avoid breaking the skin. Cover the pot, simmer on medium heat for another 20 minutes or until the meat is easily falling off the bone.

Serve with steamed rice.

About an hour



Serve with steamed rice if desired