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Spanish-style Chicken with Saffron Rice

3 1/2 lb chicken pieces 1 (14-oz) can diced tomatoes including juice
1 tbl olive oil 1 3/4 cups chicken broth
1 large onion, chopped 3/4 teaspoon crumbled saffron threads
1 large red bell pepper, cut into 1/2-inch pieces 1 bay leaf (not California)
4 garlic cloves, minced 1 cup frozen peas (not thawed)
2 tsp paprika 1/4-1/3 C chopped chorizo sausage
2 cups long-grain white rice 1/2 cup pimiento-stuffed green olives, coarsely chopped
1 1/4 cups dry white wine chopped fresh flat-leaf parsley for garnish

Pat chicken dry and season with salt and pepper. Using a deep 12-inch heavy skillet, brown chicken in hot oil on all sides, about 12 minutes total. Transfer chicken with tongs to a plate. Pour off all but 2 tbls fat from skillet. Add onion, red pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring 1 minute. Add wine and boil, uncovered 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice adding any juices from plate.

Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, chorizo, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf. Serve with a medium-full flavored red wine. Serves 4

Roast Chicken Breast with Spice Rub and Red Wine

4 chicken breasts 1 sprig fresh rosemary, finely chopped
2 Tbl. extra virgin olive oil 2 Tbl. unsalted butter
2 Tbl. toasted fennel or spice rub sea salt to taste
1 1/2 C good red wine black pepper to taste

Preheat oven to 375°F. Heat oil in a large sauté pan (medium-high heat) and bring to smoking point. Meanwhile, season the chicken with the fennel rub and some black pepper. Carefully add the chicken to the hot oil, skin side down. Cook 4 minutes. Turn and cook 4 more minutes. Transfer pan to the oven. Roast 10-12 minutes until cooked through and the meat is firm.

Transfer the chicken to a warm serving platter. Pour most of the fat out of the pan and return to medium heat. When the pan liquids begin to sizzle add the wine and adjust the heat to a gentle boil. Add the rosemary. Scrape the bottom of the pan with a wooden spoon. Pour any juices from the chicken platter into the pan. When the juice is reduced to one quarter of its original volume, turn the heat to low and stir in the butter. Adjust the seasoning as necessary with salt and pepper. Pour the sauce through a fine sieve held over the chicken. Serve immediately. Serve with a fairly hearty Spanish red wine.

Apricot and Camembert Chicken in Filo Pastry

1 chicken breast per person 1 large can apricots
Camembert cheese 1 box filo pastry
melted butter Salt and freshly ground pepper

Preheat oven to 350. Place a sheet of filo on a flat surface. Brush lightly with melted butter. Add another sheet on top and butter. Continue until you have four sheets. Cut chicken breast through the middle (not quiet all the way). Stuff with cheese (1 round does 4 breasts nicely) and 3-4 apricot halves. Wrap in filo pastry. Continue as above for the number of guests. Place packages on tinfoil on an oven tray and cook in oven for 40 min. Puree remaining apricots and water as necessary. Heat and pour over the cooked packages. From Kirsten Dent, New Zealand. Serve with a light red such as a Pinot Noir/red Burgundy or a full white such as Sauvignon Blanc/Sancerre or Chardonnay/white Burgundy.

Balsamic and Garlic Chicken Breasts

8 boned chicken breasts 1/2 cup balsamic vinegar
salt and pepper to taste 1/2 cup low salt chicken broth
2 Tbl flour 1 bay leaf
2 Tbl olive oil 1/4 tsp thyme
12 ounces mushroom, sliced 1 Tbl flour
4 to 6 cloves garlic, crushed 1 Tbl butter

Rinse chicken and pat dry. Dredge in mixture of salt, pepper, and 2 Tbl. of flour. Brown chicken on 1 side in oil in skillet for 2 to 3 minutes. Turn chicken. Add mushrooms and garlic. Cook for 3 to 5 minutes or until chicken is brown. Stir in vinegar, broth, bay leaf and thyme. Cook, covered, over medium heat for 10 minutes or until chicken is tender. Remove chicken to serving platter, keep warm. Stir in 1 Tbl. flour and butter. Cook for 7 minutes, stirring constantly. Discard bay leaf. Pour over chicken. Serve with wild rice. Serves 6-8.Serve with a medium flavored Syrah or red Côtes du Rhône.

Marinated Grilled Poussin (Fresh Game Hens)

1/4 cup olive oil 1 tsp. kosher salt
1/4 cup chopped fresh marjoram 1/2 tsp. fresh ground pepper
1/4 cup chopped fresh thyme Zest of 1 lemon, chopped
2 tbl. chopped garlic 4 poussin (fresh game hens, about 2 lbs. each), backbone and ribs removed, breast bone flattened

Combine first 7 ingredients in a large bowl. Add the birds, turn a few times, cover with plastic wrap, and refrigerate 4 hours to overnight. Remove from the refrigerator 30 minutes before grilling. Preheat a grill to medium. Place the poussin, breast-side down on the grill, cover and cook until browned, about 5 minutes. Turn and move to the edges of the grill, away from direct heat and cook until the juices run clear when poked with a fork, 15 to 20 minutes. Serves 6-8. This recipe would be great with a good Sauvignon Blanc (or Sancerre) or a good French White Burgundy, but it will also stand up to a fruity red wine such as a light Côtes du Rhône or a good Beaujolais.

Almond Crusted Chicken

3/4 cup dry bread crumbs  2 tsp. water
Coarse salt and freshly ground pepper 2 whole boneless skinless chicken breasts
1 1/2 cups sliced almonds, broken into pieces 2 Tbl. unsalted butter
2 large eggs 2 Tbl. canola oil

Preheat oven to 400º. Place bread crumbs in a medium bowl and season with salt and pepper. Place almonds in a separate bowl and set aside. Place eggs in a small bowl with 2 teaspoons water and beat lightly. Dip chicken in egg mixture, wiping away excess with your fingers, and dip in bread-crumb mixture. Dredge until lightly coated. Dip in egg again and then coat thoroughly with almonds.

Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Sauté chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more, then transfer pan to oven and bake until chicken is cooked through, about 10 minutes. Serves 4. Serve with a light/medium red such as  or a Pinot Noir; or a full-flavored white such as a Chardonnay or Sauvignon Blanc.

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