|
|
 |
|
 |
 |
Coq au Vin – “a – Quickie”
2 full chicken breasts, 4 pieces breast (total about 1 ½ pounds)
3 chicken thighs (boned and skinned)
½ cup all–purpose flour (couple handfuls)
Coarse salt and cracked black pepper, to taste
1/3 cup extra–virgin olive oil (4 or 5 times around the pan)
½ pound mushrooms, sliced
3 medium Spanish onion, halved and thinly sliced lengthwise
2 cloves garlic, minced
1 ½ cups good, dry, red wine
1 can (14 oz.) no-fat chicken broth
½ bunch fresh thyme, leaves stripped from stem and chopped (yield about 3 tablespoons)
3 to 4 tablespoons tomato paste
|
 |
Cut breasts and thighs into large chunks. Mix flour with salt and pepper on a plate. Dust the pieces of chicken with the seasoned flour. Heat some olive oil in a large skillet over medium-high heat. Brown and crisp the chicken pieces by cooking for 4 to 5 minutes on each side. Remove the chicken. Add the mushrooms, onion, and garlic to pan. Give the pan a shake every minute or so. Cook onions and mushrooms down for 5 minutes. Add red wine. Scrape up all the good bits of gunk off the bottom of the pan. Add chicken broth. Return chicken to pan. Sprinkle pan with a generous amount of fresh thyme. Bring to a boil. Stir in tomato paste. Reduce heat to medium low and let simmer until broth begins to thicken, about 10 minutes.
Serve with bread, croutons, or garlic bread.
|
 |
 |
|
 |
|
|
|
|
Sweet Potato & Apple Cake
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1 teaspoon nutmeg
2 pounds sweet potatoes
1/4 teaspoon salt
3 apples peeled, cored, sliced
2 tablespoons melted butter
1/2 cup orange juice
1/2 cup Chardonnay Wine
1 teaspoon finely shredded orange peel
1/2 cup chopped walnuts |
 |
Preheat oven to 325 degrees.
In small bowl combine sugar, cinnamon & nutmeg; set aside.
Cook sweet potatoes in salted water for 20 minutes or until tender. Drain, cool and peel. Cut into 1/2 inch slices and alternating with layers of apples, arrange in a 9X12 inch buttered baking dish. Sprinkle each layer with sugar, nutmeg, and cinnamon mixture. Pour butter and orange juice over all and bake for 30 minutes.
To serve, sprinkle with chardonnay wine and garnish with shredded orange peel and chopped walnuts.
|
|
|
|
|
|
|
|
|
Cranberry Sauce
|
12 oz. fresh or frozen cranberries (about 3 cups)
2/3 cup of red wine (mulled wine optional)
2/3 cup sugar
3 tbsp. orange juice
1/2 tsp. grated fresh ginger
2 tsp. grated orange zest
|
 |
Place cranberries, wine, sugar, orange juice and ginger into a large sauce pan. Stir over medium-high heat until all sugar dissolves. Reduce heat to low so that mixture just simmers. Cook 10 to 15 minutes until cranberries burst and the sauce has thickened slightly. Stir in orange zest. Serve at room temperature.
Refrigerate if not using immediately.
Recipe makes about 2 and 1/4 cups.
|
|
|
|
|
|
|
|
|
 |
|
