|
||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
6 large or 12 small chicken thighs |
1 Tbl. Pernod or other anise based liqueur |
|
2 Tbl. olive oil |
1 C water |
|
salt and freshly ground black pepper |
4 cloves garlic |
|
1 lb. medium shrimp, peeled (reserve shells) |
2 Tbl. Italian parsley, chopped |
|
1 medium onion, chopped |
1 oz unsweetened chocolate |
|
1 lb. ripe tomatoes, seeded and chopped |
1/4 C whole toasted almonds |
|
1/2 C dry white wine |
|
Rinse and pat chicken dry. Trim and discard as
much fat a possible. Brown chicken in oil, seasoning lightly with
salt and pepper. Remove chicken from pan and drain fat. Cook
shells, onions and tomatoes in the pan, stirring regularly until
tomatoes go dry, about 10 minutes. Add the wine, Pernod, water
and the chicken to the pan. Simmer uncovered 30 minutes
Process the remaining ingredients (except the shrimp) to a paste,
using a bit of cooking liquid to make it smooth. Remove the
shells and add the shrimp to the pan. Add the paste and stir to
thicken the sauce. Cook 5 minutes more. Taste for salt, pepper
and perhaps a pinch or sugar. Serve with rough textured bread.
Serves 6. Serve with a full flavored Chardonnay, Sauvignon Blanc
or a light fruity Zinfandel, a Beaujolais, or a Barbera or
Dolcetto.
Chicken Sauté Basquaise
|
2 Tbl. unsalted butter |
1 small hot pepper, seeded and finely chopped |
|
2 Tbl. olive oil |
1 1/2 C drained canned Italian plum tomatoes |
|
2 frying chickens, quartered |
1/4 C cognac |
|
salt and freshly ground black pepper |
1/2 C dry white wine |
|
1/2 C dry white wine |
pinch of saffron |
|
2 Tbl. olive oil |
4 oz diced Virginia ham |
|
1 onion, finely chopped |
chopped fresh flat leaf parsley |
|
2 green bell peppers, peeled, seeded and cut into large squares. |
|
Heat butter and oil in a large, heavy skillet
or sauté pan with cover. Brown chicken on all sides. Lower heat,
season to taste with salt and pepper. Cover and cook gently 5-8
minutes. Pour off fat, add wine, cook 10 minutes. Move pieces of
white meat to the top, leaving the dark meat on the bottom. Cover
and cook 5-10 minutes more until tender.
Meanwhile, make the sauce: heat oil in a pan. Sauté onion, green
and hot peppers until soft. Add tomatoes, cognac, wine and
saffron. Simmer uncovered until sauce is reduced and thick. Add
ham. Season to taste. Pour over chicken and sprinkle with
parsley. Serve with saffron-flavored rice. Serves 4-5. An
Alsatian Pinot Blanc or a Sauvignon Blanc would be lovely with
this dish. A light red would not be out of place.
Chicken Bordelaise with Potatoes and Baby Artichokes
|
1 3-lb. chicken cut into 8 pieces, with wing tips removed |
1 1/2 Tbl. olive oil |
|
salt and freshly ground black pepper |
2 Tbl. butter |
|
1 1/2 Tbl. extra virgin olive oil |
2 Idaho potatoes, peeled, diced |
|
1 1/2 Tbl. butter |
salt and pepper |
|
1 garlic clove, peeled and crushed |
8 baby artichokes, trimmed and quartered |
|
1/2 C dry white wine |
juice of 1/2 lemon |
|
1 Tbl. tomato paste |
2 Tbl. chopped fresh parsley |
|
1 C low salt chicken stock |
|
Season chicken with salt & pepper. Brown on
both sides in oil and 1/2 Tblsp butter, about 4 minutes each
side. Add garlic. Reduce heat, cover and cook over low heat for 8
minutes. Remove wings and breasts to a warm plate. Cook remaining
pieces 8 to 12 minutes. Remove to warm plate. Add wine to the pan
to deglaze. Raise the heat and reduce by half. Add the tomato
paste and stock. Reduce by half again. Whisk in the remaining
butter. Adjust seasoning.
Meanwhile, pat potatoes dry. Heat oil and butter in a large
skillet. Add potatoes, salt & pepper. Sauté 10 to 15
minutes, shaking to sauté evenly. Cook artichokes in rapidly
boiling water and lemon juice for 10 minutes, or until soft.
Drain, season with salt and pepper and sauté in 1 Tblsp butter
for 5 minutes or until golden brown. Arrange chicken pieces on
serving platter. Surround with potatoes and artichokes. Coat with
the sauce. Sprinkle with parsley. A fuller Macon or white
Burgundy would go well with this dish, as would a good California
Chardonnay. A light or medium Pinot Noir would also be fine.
Chicken with Potatoes and Rosemary
|
1 3-lb. chicken, cut in pieces |
2 Tbl. chopped fresh rosemary |
|
2 Tbl. olive oil |
2 bay leaves |
|
2 cloves garlic, chopped |
4 C potatoes with skins, cut into 1/4" slices |
|
1 C dry white wine |
salt and freshly ground pepper to taste |
Wash and dry chicken pieces. Sauté with garlic in oil in an uncovered ovenproof casserole. Turn chicken often. Meanwhile, preheat oven to 400 F. When chicken begins to brown, drain off oil. Add wine, rosemary and bay leaves. Cover and simmer 5 minutes. Add potatoes, salt and pepper. Cover and place in oven. Stir occasionally, until potatoes are tender, about 25 minutes. Add a little chicken stock or warm water if necessary to keep chicken from getting too dry. Serves 3-4. Any flavorful white wine would go well with this. Try a Gewürztraminer, a good Chardonnay or the Italian Greco di Tufo.
E-Mail:
beekman@conversent.net
Website Design ©Maron Marketing Consultants, Inc.