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| 1 1/2 lb. chicken wings | 2-3 carrots, coarsely chopped |
| 1 Tbl. good olive oil | 1/4 - 1/2 tsp garam masala* |
| 1 medium shallot, sliced | 1 14 oz can diced tomatoes |
| 1 large garlic clove, minced | 8 oz artichoke flavored Fettucini |
| 1 C no fat low sodium chicken broth | 1/2 small zucchini, shredded |
| salt and freshly ground pepper to taste |
Wash and dry chicken wings. Cut
each wing in two. Heat the oil in a large skillet. Over high
heat, brown the chicken pieces. Lower heat and remove chicken
pieces. Sauté shallot and garlic until translucent, 1-2 minutes.
Add back chicken pieces, 1/2 C broth and salt and pepper. Cover
and simmer 10-15 min. Heat water to boil for pasta. Cook
Fettucini to al dente and drain. Meanwhile, add carrots and garam
masala to chicken. Simmer partially covered 10 min. Partially
drain the tomatoes and add 3/4 of the can. Simmer 5 min. Add
additional broth if necessary. Add zucchini and heat through.
Serve over Fettucini with crusty bread. Serves 2. Serve with a
good dry Chardonnay.
*Garam masala is an Indian mixture of several spices. If you
can’t find it in a specialty store, combine 8 cardamom pods
(seeds only), 1 Tblsp + 2 tsp whole black peppercorns, 2 Tblsp +
2 tsp whole cumin seeds, 1 Tblsp + 1 tsp whole coriander seeds, 1
stick of cinnamon and 2 whole cloves. Grind fine in a coffee
grinder or electric blender. Store in a tightly covered container
away from sunlight and dampness. Use it frequently. It’s
delicious. Makes 1/3 C.
Roast Duck with Tomatoes, Olives and Mushrooms
| Duck: | 1 lb. mushrooms, cleaned, trimmed, sliced |
| 1 carrot, peeled and cubed | 4 lb. tomatoes, peeled, cored, quartered and seeded |
| 1 onion, coarsely chopped | 1 Tblsp Herbes de Provence |
| 1 roasting duck (4 1/2 lb.), trussed | 2 garlic cloves, chopped |
| salt & freshly ground pepper to taste | 1 bouquet garni: 3 sprigs fresh parsley and fresh thyme, 8 whole peppercorns, 2 imported bay leaves tied in double thickness of cheesecloth |
| Vegetable sauce: | 1/4 C green olives, pitted |
| 3 Tblsp extra virgin olive oil | 1/4 C oil-cured black olives, pitted |
| 1 lb. onions, minced | Chopped fresh parsley |
Preheat oven to 400 F. Place a
rack in a roasting pan and scatter carrot, onion and gizzard
(exclude liver) over the bottom. Rinse and dry duck. Prick skin.
Season generously inside and out with salt and pepper. Roast
breast side down for 30 min., basting every 5 or 10 min. Reduce
oven to 325 F. Turn duck breast side up. Continue to roast and
baste until thigh juices run clear, about 50-60 more minutes
(Cover breast loosely with foil if breast browns before bird is
cooked through).
Meanwhile, prepare the sauce. Heat oil in a large skillet over
medium heat. Cook onions until soft, but not browned, 5 minutes.
Add the mushrooms, tomatoes, herbs, garlic, olives and bouquet
garni. Season lightly with pepper. Lower the heat, cover and
simmer, stirring from time to time, for 1 hour. Check seasonings
(the olives probably provide enough salt).
Serving takes two people: Tip duck legs down to let internal
juices run out. Remove duck and the rack to a carving board.
Remove most of the fat from the roasting pan. Place pan over
medium-high heat and add 1/4 C water. Deglaze, scraping up any
brown bits from the bottom of the pan. Boil, uncovered, for 5
minutes. Strain and defat into a sauce boat. To serve, transfer
the vegetable sauce, removing the bouquet garni, to a large
warmed platter. Carve the duck and place pieces on top. Sprinkle
with parsley and serve immediately. Serves 2-3. Serve with a
Provence Red wine such as Mas Ste Berthe or Chateau Callissane's
Terre de Provence, a good Pinot Noir or a medium style Zinfandel.
Grilled
Chicken Breasts with Jicama,
Sweet peppers & Sherry Vinegar Sauce
| 4 boneless chicken breasts, 6 oz each | 1 green bell pepper, julienned |
| Salt and pepper to taste | Sherry Vinegar Sauce: |
| 5 Tbl. olive oil | 1/2 C sherry vinegar |
| 1 small jicama, peeled and julienned | 1 Tbl. chicken glaze* |
| 1 red bell pepper, julienned | 4 Tbl. olive oil |
| 1 yellow bell pepper, julienned | Salt and pepper to taste |
*Glaze is made by slowly
simmering 1 quart of strained unsalted chicken stock in a thick
pan until it is reduced to 1 Tblsp of a dark, thick syrup
(approximately 1 1/2 hours). Glaze can be kept in the
refrigerator for weeks or in the freezer for months.
Season the chicken breasts, brush them with 1 Tbl. oil and grill
them 6 and 8 minutes on each side. Remove from the grill and set
aside, keeping them warm.
Meanwhile, make the sherry vinegar sauce by boiling the vinegar
in a saucepan over high heat until it has reduced by half. Add
the chicken glaze and olive oil. Add salt and pepper and reduce
heat to very low to keep warm.
Heat the remaining 4 Tbl. oil and sauté the jicama for 2 minutes. Remove the jicama and in the same skillet, sauté the bell peppers, also for 2 minutes. Place the jicama on a plate with the breast of chicken on top. Arrange the bell peppers around the sides and serve hot with sherry vinegar sauce. Serves 4. Serve with a meaty Merlot, a medium style red Zinfandel, or a full throttle Sauvignon Blanc.
Chicken with Almonds and Walnuts
| 1/4 C olive oil | 12 roasted almonds, peeled and ground |
| 2 chickens, cut into small pieces | 6 large walnuts, shelled and ground |
| 1 large onion, finely chopped | 2 hard-boiled egg yolks |
| 1/4 C oloroso sherry | finely chopped parsley for garnish |
| 1 C chicken stock | salt and pepper to taste |
Season chicken pieces with salt and pepper. Dust with flour. Sauté chicken pieces in hot oil until brown, then transfer to a clean pan. Reduce heat and in the same oil, sauté the onions until soft, but not brown and add to the pan with the chicken. Add the sherry, chicken stock, salt and pepper and simmer for about 30 minutes or until tender. About 10 minutes before serving, mix the ground nuts and egg yolks in a bowl with a little of the liquid from the pan and add to the chicken. Correct the seasonings and garnish with parsley. Serve with saffron rice. Serves 6. Serve with a medium flavored, soft styled Spanish red wine or a Pinot Noir.
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