Tag Archives: Chicken dishes

Coq au Vin

The weather outside is frightful…..dinner by the fire is soooooooo delightful!  We have been cooking Coq au vin for over 10years.  It is one of our favorite fall/winter recipes.

Coq au vin didn’t originate on the 1960s TV show “The French Chef” but that’s where Julia Child translated the original coq au vin into the simple dish that it currently is, made with mushrooms, onions, bacon, red wine, and naturally chicken.

Here we provide the easy step by step instructions for a fabulous and “famous” chicken dish a smashing your Sunday evening supper or like us empty nesters and nice romantic meal by firelight.

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Chicken Saltimbocca

Saltimbocca

(Italian: jumps in the mouth)
in this case Chicken Saltimbocca… is a popular recipe in not only satlimbocca_w-24Italy, but also Switzerland, Greece and Spain.

It was in Florence that we experienced our first Saltimbocca which can also be made from veal or pork.

Our first Saltimbocca was at this table in Florence!cruise_2003_112

 

The espresso and desert were also wonderful!

 

 

Continue for recipe

Chicken Marsala

chicken_marsala-10w_r6s4Chicken marsala is an Italian-American dish made from chicken breasts, mushrooms, and Marsala wine. The dish dates back to the 19th century, when it most likely originated with English families who lived in western Sicily, where Marsala wine is produced.[1] The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions orshallots, as well as mushrooms.  Continue for recipe

Rainy Days Call for Comfort Food

The Weather Outside is Frightful..But the Fire & Coq au Vin are Delightful!
Start by assembling the ingredients

Everyday chicken can turn into a marvelous meal when a few extra steps are taken.  On these blustery rainy week-end days, when the wind blows and the rain or drizzle keeps us indoors then why not spend a little extra time in the kitchen?  Hmmmm it smells so good… On this rainy week-end one of our favorites Coq au Vin is a flavorful and hearty dish which easily stands on its own with a baguette, tossed salad side dish.  This meal can be dressed “up” or “down” and tastes yummy at the kitchen table or in front of the fireplace as a cozy dinner for two.  The prep time is a bit longer than some of our recipes, but in addition to the resulting delightful meal the wonderful cooking aromas that will float through your house  make it all worth the effor, besides… what else do you do on a rainy day?? 

Costs for this luscious meal is  under $20.00 which  includes a good French Rhone – if you keep some normal cooking staples at home.  If you have to shop for the brandy or cognac which the recipe calls for … your costs bump up a bit.  Those of you that have been following us for a while know that Rick and I have made cost-effective dining… or elegant dining  on a “shoe string” the focus of our website Winetrivia.net We also highlight everyday family dishes that are great for weekends when we all have a bit more time to gather around the table.

Ready for the kitchen table... and a hungry crowd.
Ready for the kitchen table... and a hungry crowd.

 

Ingredients:

4 slices bacon    2 chicken breasts  2 thighs 2 legs    (we prefer to use all thighs)
1/2 cup flour
Salt & pepper
2 cloves garlic, chopped
2 cups pearl onions peeled (we use 12 pearl onions)
2 cups mushrooms (8 buttons quartered)
2 carrots, cut in 2-inch pieces
1/4 cup brandy or Cognac (we use brandy)
1 bottle Burgundy wine (French Burgundy is also known  as  CA Pinot Noir. 

 (Our variance 2 cups of either Pinot Noir or Zinfandel wine. Both provide rich flavor to the dish.)
2 cups chicken broth
5 sprigs fresh Thyme
2 teaspoons herbs de Provence (savory, fennel,basil,lavender flowers)
3 bay leaves

Fresh Parsley, chopped for garnish

Coat chicken pieces in flour, salt & pepper. The easy way is to put everything together in a paper or plastic bag – and shake & set aside.
In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. 

Browning chicken

 

Brown chicken in hot bacon fat on both sides. Pull chicken from pan and set aside.

Saute vegetables

 

 
Add garlic, onions, mushrooms and carrots.  Saute 2 minutes to soften.
Pour brandy into small glass or measuring cup. 
Remove pan from heat (turn off flame) add brandy or cognac put back on heat. 
Next step Flambé..
Light the fumes within the pan by using a long match or long lighter and holding just above the pan. 
The Brandy will catch fire and the flames will burn out within one minute.  When the flames die down, add the chicken stock and then gradually stir in the wine. 

Add the wine...
      

 When the wine is well blended add  the herbs; 5 sprigs fresh Thyme
2 teaspoons herbs de Provence (savory, fennel,basil,lavender flowers)
3 bay leaves cover and simmer for one hour. Then remove cover and simmer an additional 15 minutes to reduce the sauce.  To aid in the thickening process you might add t tablespoon tomato paste and stir in during the final simmering stage… Enjoy!

 

 
                                      
 
 
 
 
 
 
 
 
 
 

Winter Sunday Special -Chicken Marsala

One of our all time favorites… Chicken Marsala. Sounds and looks o impressive… and wow! what a taste… Everyone will think you really do know how to cook!     When we have this dish we typically pair it with a nice red wine… for this meal we chose a  2008 Alamos Malbec Mendoza.  Reasonably priced at under $10.00 This wine adds just the right touch of richness and complexity to compliment the Marsala sauce. The dark ruby liquid in your glass has a subdued but very ripe aroma of
blackberry, cassis and licorice that include suggestions of chocolate and herbs… Bon appetit!                                                                                          

Simple Ingredients
Simple Ingredients

 1/4 cup flour
  1 tsp  olive oil
  1TBS   shallots (small version of red onion)
  1 tsp  chopped garlic
  2 cups sliced mushrooms
  1 cup chicken stock
  1 Tbl  Italian chopped parsley (garnish)                                      

  This dish is ridiculously  EASY to prepare and enjoy!

Dust the chicken breasts with flour. Saute in skillet in olive oil until golden brown on both sides, set aside.

       To hot pan add shallots, garlic & mushrooms and  saute’ until limp.
             Quickly add Marsala and reduce a little…

      Add chicken stock, parsley and return chicken to pan.  Cover and simmer for 5-10 minutes.  Serve immediately with fresh cooked pasta.