Wonderful post. It is always a good idea to try different wines with one’s favourite foods. Admittedly there may be some less successful pair, but equally there will be some great and pleasant surprises..

Sorry, but the pinot noirs don´t quite fit the match even if everyone seem to recommend them. ´though the dish is French in origin, I´d prefer, and recommend, an italian fruity for this. Sicilian, perhaps. Or probably. Why? When you cook the meat in red wine, what remains are the brute material of the wine, not the ´bouquet,´which is the, well, final ´flavour´ you taste when you drink it. Therefore, on the face of it, a pinot noir in the sauce loses its character by the cooking and what remains is, well, the brute stuff. And the brute stuff is closer to the fruity tastes, the raw material, of the grape. Then there´s the chicken, which isn´t particularly flavour-ish itself. Combined you´ll find brute grape flavouring a non´particular sort of meat. Which means you have to pair the combinatorial forces of the whole dish. Thus fruity, and that´s perhaps wht the Rhone or the Languedocs are recommended as alternatives. But that´s exactly why one ought to travel further afield and pick an Italian. The southern Italians have the ´bouquet´ while they maintain their fruity character. This is true also for the more pricy ones. So why not pick a Sicilian for the French classic? It´ll do you some good!