Chicken is a great meat to cook with, from the barbecue to the Sunday roast, from creamy sauces to coq au vin, you can do so much with it.
Barbecued - Chardonnay and Sauvignon Blanc or light, soft reds.
Creamy sauces - New World Riesling or an oaked Chenin Blanc.
Roast - a good oaked Chardonnay or Pinot Noir either from either the New or Old World.
Chicken - light, inexpensive reds from Italy or the South of France.