1/4 cup pure maple syrup 1 TBSP soy sauce 1 TBSP rice vinegar 1 TBSP sesame oil 1/2 TSP hot pepper sauce 3/4 cup dry Sherry 1 4-1/2-pound chicken, fat and giblets removed, rinsed and patted dry 2 TBSP (1/4 stick) butter, room temperature 1/2 orange, cut into 4 pieces 4 1/2-inch slices fresh ginger, smashed 2 garlic cloves, smashed
Preheat oven to 375°F. Whisk maple syrup, soy sauce, rice vinegar, and hot pepper sauce in small bowl for glaze. Simmer Sherry in small saucepan until reduced to 1/2 cup, about 3 minutes.
Run hands under chicken skin to loosen; rub most of butter under skin over breast and thighs. Rub remaining butter over outside of chicken. Sprinkle cavity with salt and pepper. Place chicken in roasting pan. Squeeze some juice from each orange piece over chicken. Stuff cavity with orange pieces, ginger, and garlic. Tuck wing tips under. Pour Sherry over chicken.
Roast chicken 20 minutes. Add 1/4 cup water to pan. Roast 15 minutes longer. Brush chicken with glaze. Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, brushing chicken with glaze every 10 minutes, about 40 minutes longer. Tilt chicken to allow juices from cavity to run into roasting pan. Transfer chicken to platter. Let stand 10 minutes (internal temperature will rise).
Spoon fat from surface of pan juices. Add any remaining glaze to pan juices. Place roasting pan over 2 burners; bring sauce to boil. Serve sauce alongside chicken.
What do you suggest? Please leave a suggestion in the comments below.
1-1/4 cup boneless and skinless chicken breasts 1 TBSP olive oil 1 cup honeydew, cut into small bite sized pieces 1 bunch green onion, finely chopped 1 TSP dijon mustard 1/2 cup mayonnaise (low fat) 2-1/2 TSP brown sugar 1 TBSP Kirin 2 TBSP fresh tarragon, finely chopped 1/4 pecans, toasted and chopped 1 TBSP pepper
In a medium bowl, combine mayo, , mustard, rice vinegar, half the brown sugar, tarragon then season with salt and pepper. Cover and refrigerate. Heat grill to medium heat, spray with PAM for grills. In a small bowl mix together pepper with remaining brown sugar and 1 TBSP olive oil. Cover chicken breasts with mixture. Cook chicken on grill turning once. Chicken is done when juices run clear. Chop chicken into bite sized pieces. Mix chicken, melon and green onion to dressing mixture. Serve on salad plates.
Since spring is sprunging around the country, there's a natural desire to savor the fresh veggies and eat something healthy. Chicken and salads are some of the healthiest things you can eat, but let's face it, they're BOOORRRRING!
So I like to add a little something called flavor to the salad so you actually enjoy eating something that's good for you. The mayo is the one ingredient that can derail this whole, "I'm eating healthy so I think I'll have seconds" train. Take a look at cutting the mayo down in half or replacing it altogether with a soy based mayo.
Because there's some creaminess to the salad, a wine pairing that has some acidity to cut through the creaminess is needed. You can go a few ways with a wine+food pairing. I'd go for a Chardonnay/Viognier blend or a Pinot Gris. Why? 'Cause that's how I roll. But more to the point, a Chardonnay would work fine, but the dijon is going to give a little Jackie Chan kick to it, and there's honeydew. Bang for the buck I found the Cycles Gladiator has great quality for not very much money.
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1 LB sliced andouille sausage or other smoked sausage 2 to 3 TSP vegetable oil 6 cups chicken broth 2 cans (14.5 ounces each) tomatoes, diced 1/2 cup Canola oil or olive oil 1/2 cup flour 1 large onion, chopped 1 cup chopped celery 1 red bell pepper, chopped 1 yellow or green bell pepper, chopped 2 TSP vegetable oil 1 1/2 cups fresh or frozen thawed okra slices 1 teaspoon Creole or Cajun seasoning 1 bay leaf 1 LB medium shrimp salt and pepper, to taste hot boiled rice chopped fresh parsley or sliced green onions for garnish
In a skillet over medium heat, brown the sausage in 2 to 3 teaspoons of oil; remove sausage to a plate and set aside.
In a large kettle or Dutch oven, combine the chicken broth and tomatoes. Put over medium heat.
In a large skillet over medium-high heat, combine the 1/2 cup of oil and the flour. Cook, whisking constantly, until the mixture is medium to deep brown. Don't let the mixture burn. Add the chopped onion, celery, and bell pepper and cook, stirring constantly with a spoon, until vegetables are softened. Stir the vegetable mixture into the simmering broth mixture.
Put the skillet back on the heat and add 2 teaspoons of oil; reduce to medium. Add the okra and cook, stirring, until lightly browned and not sticky.
Add the okra to the pot along with the Creole or Cajun seasoning, the bay leaf, and cooked sausage. Cover and cook, stirring occasionally, over medium-low heat for 1 hour. Add the shrimp and cook for 15 to 20 minutes longer, until shrimp is cooked. Taste and add salt and pepper, to taste.
Serve over hot boiled long-grain white rice. Sprinkle with chopped fresh parsley or green onions.
Thanks to About.com for this recipe
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Strawberry and Almond Spinach Salad
INGREDIENTS 1 LB baby spinach leaves, washed 1/2 cup sliced green onions 1/3 cup slivered almonds, drizzled with honey and slightly toasted 1 cup sliced strawberries 2-3 TBSP chopped fresh dill
INGREDIENTS FOR DRESSING: 1/4 cup red wine vinegar 1/4 cup sugar or Truvia 1 TSP garlic, minced 1/4 TSP sea salt 1/4 TSP fresh ground pepper 1/4 TSP dry mustard powder 1/4 TSP onion powder 1/2 cup extra virgin olive oil
In a small bowl, whisk together the red wine vinegar, sugar or Truvia, olive oil, garlic, salt, black pepper, dry mustard and onion powder.
Wash dill and pat dry or use a spinner. Trim off feathery ends, discarding thick stems. finely chop dill and set aside. Wash and slice strawberries.
Wash spinach and spin dry or pat dry with paper towels. Place spinach in large mixing bowl. Thinly slice green onions and add to spinach in bowl. Add slivered toasted almonds and chopped dill and mix together.
Whisk dressing a few time to be sure it's well-mixed, then add desired amount of dressing to salad and toss. To keep dressing from making leaves heavy, pour dressing around sides of bowl mixing spinach against it rather than pouring dressing directly on to spinach.
Arrange salad on individual serving plates. Toss sliced strawberries with 1-2 TBSP of dressing, then arrange strawberries over salad on each plate and serve.
Wine Pairings: The strawberries deliver a bit of tanginess that would benefit from a touch of salt and pepper. This recipe is meant to be easy to make and easy to transport to parties. It's colorful, it's light and it's healthy. Better yet, this recipe is created to pair with wines you'd expect to find at holiday parties like Chardonnay or Pinot Gris. An unoaked Chardonnay will be even better because the fruit and acidity will be more complimentary with the strawberries. Here's a few wines I'd recommend:
Roast Lamb with Shallots, Mint and Mustard
INGREDIENTS For lamb: 1 crown of lamb made from two 8-rib racks (about 4 1/2 pounds total) 3 TBSP butter, room temperature 1 TBSP plus 1/2 TSP Dijon mustard 2 TSP dried rosemary
1 cup dry white wine large shallots, chopped 1/4 cup chicken stock 3 TBSP fresh mint, chopped
For Spring Vegetables with Mint: 1 1/2 pounds new potatoes, halved 1 baby carrot bunch, stems trimmed to 1 inch, peeled 1 10 OZ. basket pearl onions, peeled 1 LB fresh asparagus, trimmed, cut crosswise into thirds
3 TBSP butter 3 TBSP fresh mint, chopped
Preheat oven to 450°F. Mix 2 tablespoons butter, 1 tablespoon mustard and 1 1/2 teaspoons rosemary in bowl. Season generously with salt and pepper. Place lamb in roasting pan. Rub all over with butter mixture. Roast 15 minutes. Reduce oven temperature to 350°F. and continue roasting until thermometer inserted into lamb registers 140°F. for medium-rare, about 40 minutes. Transfer lamb to platter; let stand 15 minutes.
Pour off fat from roasting pan and set pan aside. Melt 1 tablespoon butter in heavy large skillet over low heat. Add shallots and 1/2 teaspoon rosemary; sauté until shallots are tender, about 5 minutes. Add wine to roasting pan and bring to boil over high heat, scraping up any browned bits. Add wine to skillet. Add stock; boil until slightly thickened, about 6 minutes. Mix in 1/2 teaspoon mustard and mint. Season with salt and pepper.
Spoon vegetables in center of and around roast. Serve, cutting lamb into chops and spooning sauce over.
To make spring vegetables: Place potatoes in vegetable steamer and steam 10 minutes. Add carrots and onions and steam until vegetables are almost tender, about 10 minutes longer. Add asparagus and steam until crisp-tender, about 5 minutes more.
Melt butter in heavy large skillet over medium heat. Add mint and vegetables. Season with salt and pepper and stir until vegetables are coated with butter.
Wine Pairings: The right selection of lamb will make all the difference. Colorado lamb is some of the best in the country and should be readily available at most decent markets. The resulting holiday dish will be tender and flavorful which bodes well for a lighter style red wine. Cabernet or high alcohol reds will most likely overpower the flavors. Here's a few I recommend:
+ Lucienne Pinot Noir Doctor's Vineyard - Central Coast, CA
+ Cougar Crest Cabernet Franc - Walla Walla, WA
Herb Crusted Filet of Beef
INGREDIENTS 1 3-lb. Beef Tenderloin 3 TBSP Extra Virgin Olive Oil 1/2 cup Madeira 2/3 cup Vermouth 1/4 Cognac 1 bay leaf 1 TBSP butter 3 cloves garlic, minced 1 TBSP marjoram 1 TBSP fresh thyme, chopped 1/2 cup cold water sea salt and pepper
HERB CRUST: 3 slices white bread, crusts removed 1/2 cup fresh herbs, chopped (thyme, marjoram, rosemary, parsley) 2-3 cloves garlic, minced
At least 2 hours before cooking, combine all ingredients together (not Herb Crust or Madeira) in a large bowl or pan. Place meat in mixture and cover entire cut of beef with herb mix. Refrigerate for later cooking.
To make herb crust, place bread in food processor with herbs and garlic. Process until well blended and fine. Season to taste with salt and pepper.
Grill Method: Preheat grill to medium high. Take beef out of marinade and set marinade aside for later. Cook each side of meat 4 minutes or so giving it a nice sear on all sides. After searing, move beef to upper rack or cooler side of grill and cook 20 minutes.
Oven Method: Preheat oven to 425°F. Oven sear beef (brown sides, about 5-7 minutes each side) then reduce heat to 350°F. Cook for 30-35 minutes making sure to baste throughout cooking.
After beef is done cooking, remove filet from grill or oven and place on a platter, then cover with foil tent. Place platter in oven with oven off and door open, or with the oven on WARM for 20 minutes. Take the marinade that was set aside and pour it into a small saucepan with 1/2 cup water. Bring to boil and reduce liquid by half, add madeira, then reduce by half. Serve sauce on the side late with beef. If you cooked the beef in the oven, you can use the roasting pan instead of a small saucepan so you get all the yummy bits.
To finish, rub herb crust mixture all over beef, brush a light amount of olive oil if needed. Place herb-covered beef back on the grill and cook each side about 2-3 minutes per side taking care to not burn the crust. If using the oven, broil each side for 2-3 minutes taking care to avoid burning.
Carve beef and serve with sauce on side.
Wine Pairings: Here's a regal beef dish that's sure to be a crowd pleaser. If you actually like the people you have over at your house you can bring out the good wines to impress them. Better yet, pull out a magnum. If it's your family and they're driving you up one wall and down another you can opt for the lower tier swill. If you dine at Chez Bakas, chances are it's all good stuff. Because this beef dish requires a little extra preparation, why not serve a wine that's got a little extra Bruce Lee round house kick to the taste buds? I'd serve these wines with this dish:
Garlic Roasted Chicken
INGREDIENTS 1 free ranch whole chicken 2 whole heads of garlic, unpeeled and cut in half horizontally 2 TBSP Extra Virgin Olive Oil 1 cup white wine 3/4 cup chopped fresh herbs: Rosemary, Thyme, Lavender, Marjoram Salt and Pepper
Preheat oven to 375° Rinse chicken inside and out with cold water. Drain and pat dry. Mix together 1 TBSP fresh ground pepper, 1TBSP sea salt and herbs in a small bowl. In a 9x14 roasting pan, cover chicken with olive oil making sure to coat entire bird. Rub salt, pepper and herb mixture all over chicken including inside the cavity. Wrap chicken legs together with string. Put halved garlic heads into pan around chicken. Put roasting pan in oven on center rack and cook for 20 minutes. Baste chicken with wine and roast for another 25 minutes. Baste chicken again using pan juices. Turn chicken over and repeat process. After 90 minutes chicken skin should be golden brown. Chicken is done when clear juices run from thigh after poking with a knife.
Place chicken on platter with tail in the air so moisture and juices flow downhill to breast meat. Cover with foil and let chicken stand 10 minutes before serving with roasted garlic.
Wine Pairings: Here's a chicken dish that'll go with that buttery butterball Chardonnay you've been wanting to open. It's chicken. Keep it simple and enjoy! A few wines I'd serve:
INGREDIENTS 1/2 cup butter 2 TBSP sugar 1 TSP vanilla 3/4 cup chopped pecans 1 cup flour 1/4 TSP salt Powdered sugar
Cream butter Add all other ingredients, except the powdered sugar. Mix well. Shape into 1" balls and place on a greased cookie sheet. Bake at 350 degrees 15 minutes. These should be light in color, not brown. Cool and roll in powdered sugar.
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My Father-in-law called me up a few weeks ago and said, "I've got a vertical of Grange we should drink". We talked a bit about how best to enjoy these stellar bottles and decided to do a vertical tasting with food pairings the day after Thanksgiving. After doing a little research, we found some great tasting notes for the 1992-1995 Penfold's Grange.
If you aren't familiar with Grange, it's a wine conceived by Max Schubert, grown and produced by Penfold's in Australia, and is considered to be Australia's "first growth". That means it's compared to the finest Bordeaux first growth's like Chateau Margaux, Lafite Rothschild, Chateau Haut Brion and Chateau Latour. The Grange blend was created in 1951 as an experimental blend by the then winemaker for Penfold's. He wanted to create an Australian wine to rival France's most sought after wines with quality and agability.
The Grange was initially met with negative reviews from the press because it didn't have the drinkability upon release. Schubert was ordered to discontinue making the blend, however, he persisted. A few years later, the Grange blend finally received the accolades it deserved which was about right because the wine wasn't made to drink right away, it was meant to be a wine that's aged before drinking. The following wine notes and recipes were part of the tasting:
1992 Grange 93 points from Robert Parker Out of all the wines in the vertical, this one resembled a Bordeaux the most. It wasn't overly fruity or extracted but rather terroir-driven with refined fruit at its peak showing notes of elegance and aging. If tasted blind, I doubt many people would even guess this was an Australian wine. The Shiraz wasn't big and jammy like many Aussie Shiraz', it was restrained as was the Cabernet netting a mere 13.5% ALC.
1993 Grange 91 point from Robert Parker The '93 was interesting as tasted in context to the other vintages. It showed signs of age and refinement but was still in its peak drinking window. Overall, this vintage was not rated that high but astute wine making was apparent as this Grange also showed finesse with a hint of younger fruit.
1994 Grange 91 points from Robert Parker After smelling and tasting the 1992 and 1993, the 1994 started to resemble an Australian wine. Riper fruit, more youthful tasting with a tad more sweetness on the palate. Notes of blackberry, stewed plums, toasty oak and more density from the 89% Shiraz 11% Cabernet blend. This wine has a few more years of aging ahead of it but was already demonstrating why Grange is such a sought after wine.
1995 Grange 92 points from Robert Parker The 1995 was the most acidic wine out of all four. Sweet blackberry liquer, ripe fruit and plenty of aging potential ahead of it. After tasting all 4 vintages in order, the '95 was so much more youthful than the 1992. There was a distinct progression of age across all four vintages.
Of course, great wine deserves great food. So we set out to find the perfect food pairings to go with these stellar wines. Here are a few of the recipe items we made, and they were SUBLIME! Absolutely stunning pairings. Many Aussie Shiraz's are rich and jammy, but the Grange is a wine of finesse and elegance. Although it's a blend of Cabernet and Shiraz, it's not necessarily a wine to go with beef. We wanted something more exotic and luxurious. Here's what we came up with:
INGREDIENTS 1 cup Soy Sauce 1 cup Sherry 4 6-OZ duck breast halves 12 frozen dark sweet cherries, thawed and halved 1 cup chicken stock 1 cup beef stock 1/2 cup ruby port 1 fresh thyme sprig 1 TSP cornstarch dissolved into 2 TBSP water 1/4 cup butter, cut into 1/2-inch pieces
Whisk soy sauce and Sherry in medium bowl to blend. Using a sharp knife, make diagonal slits on the duck breasts 1/2-inch apart making sure to not cut too deep (not through meat). Place duck, skin side up into glass baking dish. Pour marinade over. Cover duck with plastic wrap and refrigerate at least 2 hours and up to 6 hours. Bring cherries, chicken stock, beef stock, port and thyme spring to boil in a heavy medium saucepan over high heat. Simmer until mixture is reduced to 1/2 cup.
Meanwhile, heat heavy large skillet over medium heat. Remove duck from marinade. Add duck breasts, skin side down to skillet. Cook until skin is crispy, about 10 minutes. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Transfer duck to cutting board or other surface. Add cornstarch mixture to port-cherry sauce. Bring to simmer, whisking constantly. Add butter one piece at a time until melted.
Slice duck breast and fan out on plates. Spoon sauce over duck then serve.
Presidential Rack of Lamb a la Richelieu When President and Mrs Reagan visited Paris in the mid 1980's they did have many official functions including a diplomatic dinner with President and Madame Francoise Mitterand at the Elysee Palace (the White House of France) Naturally, the diplomatic decorum demanded that the American guests of honor should return the invitation. The Reagans were staying at the US Embassy and decided to honor the French President and first lady with non American food. The chefs at the US Embassy were French chefs. The Lamb recipe is very fancy in terms of prestige. It was put together by chef Auguste Esccoffier at the turn of the 20th century. It was named in honor of Cardinal Armand de Richelieu, who was chief minister to King Louis XIII in the 17th century.
INGREDIENTS 2 racks, 6 chops each., have the butcher cut the chine bone for easy serving of chops.
Marinade: 1/2 bottle of white wine 1/2 cup of quality olive oil 1 medium onion sliced 1 whole bay leaf crumbled 1/2 teaspoon of dried marjoram, or 2 TBSP of fresh if available 8 black peppercorns, coarsly crushed 1/2 TSP of dried thyme, or 2 TSP of fresh salt to taste
Marination needs to be a minimum of 4 hr. Overnight would be good. Keep turning and spoon over the rack.
Place in the oven and grill at 450 degrees for 30-40 minutes depending on cooking level preferred. Keep to lamb warm in the oven while the sauce is being made.
Sauce: Place the drippings in a fry pan. Remove some of the fat. Add a cup of port or madeira. Reduce under high heat. Whisk in 3 tablespoons of butter one at a time. Serve the sauce in a gravy boat at the table.
4 chicken breasts, boned and skin left on 1-1/2 cups chicken stock 1/4 cup dry white wine 1/4 cup heavy cream 1 or 2 black truffles, slivered 1 bay leaf 1 TBSP thyme and parsley, chopped Salt & Pepper
Prehat oven to 300°F. Flatten chicken breasts by pounding between sheets of wax paper. Cut lengthwise along where the center bone was. Rub with salt and pepper. Slide slivers of truffle underneath the skin then fold in edges to make a rectangular little package. Tie with string to keep package together. Place chicken packages into an ovenproof saute pan (with lid) then pour chicken stock over chicken. Add herbs, then cover and bake for 45 minutes until chicken reaches 160°F.
Remove chicken from pan, then cover with foil. Place chicken in oven and reduce oven heat to WARM. Leave chicken stock in the pan, but remove herbs. Over high heat, reduce stock to about 1/2 cup. Add wine and reduce liquid by half. Reduce heat so chicken stock is simmering and add cream. Add chicken packages to the sauce and heat.
Serve with sauce spooned over chicken truffle side up with a flavorful rice and/or steamed green beans.
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INGREDIENTS 1 whole chicken, cut into 8 pieces (or 10 chicken thighs) 1/2 cup olive oil plus 2 TBSP olive oil 10 peeled garlic cloves 10 shallots, peeled and split Several sprigs of parsley, sage and thyme Salt and Pepper to taste
Preheat oven to 350ºF. Season chicken liberally with salt and pepper. Toss with 2 TBSP oil and brown on both sides in wide frying pan or skillet over high heat. Remove from heat, add garlic, shallots, herbs and remaining olive oil. Do not chop herbs. Bake covered in a dutch oven or covered baking dish for 1-1/2 hours.
8 chicken thighs with skin and bone 1 lb. button mushrooms, sliced 4 cups chicken stock or reduced-sodium chicken broth (32 fluid ounces) 2 stalks Bok Choy 2 TSP rice vinegar 2 TBSP garlic chile (also known as sriracha) 3 TBSP canola oil 2 large onions, coarsely chopped 1 lb fresh shiitake mushrooms, stems discarded, large caps quartered 3 TBSP finely chopped peeled ginger 3 TBSP finely chopped garlic 1 cup mirin 1 cup white miso 1/2 cup soy sauce 1 lb cabbage style greens, coarsely chopped
Preheat oven to 450°F with rack in middle.
Pat chicken dry, then roast, skin side up, in 1 layer in a 17- by 12-inch shallow baking pan until skin is golden brown, 35 to 40 minutes.
While chicken roasts, soak button mushrooms in 4 cups water until softened, about 15 minutes. Drain in a sieve, then rinse well and discard any hard pieces. Drain well, squeezing out excess water.
Transfer roasted chicken to a bowl and pour pan juices through a fine-mesh sieve into a 1-quart glass measure. Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. Add enough stock to bring total to 4 cups liquid.
Heat up the Crock Pot to High (300°F) or reduce heat in oven to that temp.
Clean and cut Bok Choy into one inch by one inch pieces. Soak in 2 cups water with vinegar.
Heat oil in a 7- to 8-quart heavy pot over medium-high heat until it shimmers, then sauté onions until softened and beginning to brown. Add shiitakes, ginger, and garlic and sauté until garlic is golden, 3 to 5 minutes.
Add mirin and boil, stirring and scraping up any brown bits, 1 minute. Stir in miso and soy sauce, then stir in chicken, button mushrooms, bok choy (drained), stock mixture, and garlic chile. Bring to a boil, skimming off any froth.
Pour into Crock Pot or cover pot and braise in oven until chicken is tender, about 1 hour.
Stir in cabbage style greens and continue to braise, covered, 5 minutes. Serve in shallow bowls with brown rice and garnished by chopped scallions.
Serves 4 Traditionally, this classic Italian dish is made with veal, but chicken also works. The sauce will help keep the chicken moist while the Marsala compliments the prosciutto.
INGREDIENTS 2 boneless, skinless chicken breasts 2 TBSP Olive Oil 8 oz. mushrooms sliced in half ½ cup beef stock or broth ½ cup marsala or Madeira 2 oz. chopped prosciutto 2 TBSP chopped sage 2 TBSP butter Salt and Pepper
Slice chicken breasts in half length-wise then place in a reseal able plastic bag. Pound each breast with a meat mallet until they are about ¼” thick. Season chicken with salt and pepper. Over medium-high heat, Sauté 2 pieces of chicken at a time in olive oil until browned, about 3-5 minutes per side. Transfer to a plate with foil on top to keep warm.
In same pan (do not clean bits out of pan), cook mushrooms until they begin to brown over medium-high heat. Transfer mushrooms to another plate. Add marsala and beef stock to pan, reduce heat to medium-low and reduce liquid to half. Remove liquid in pan from heat, then add sage, prosciutto and butter. Serve chicken with sauce poured over top.
This recipe tends to lean towards the salty side of the taste map. Both the beef stock and prosciutto have a good amount of salty taste, so to offset that with the wine I look to a wine with sweetness. Your basic buttery Chardonnay will have enough vanilla creaminess and sweetness to compliment this recipe. I don't think a Sauvie B would work as it's too bitter. Perhaps an Italian Soave or Pinot Gris would also work as this is an Italian dish. When cooking regional fare, the wines from the same region are often a good place to start.
One of the Chardonnay's I like with this recipe is the Norman Reserve Chardonnay from Paso Robles. Rich and creamy, and so buttery even Mrs. Buttersworth would say, "Damn! That's buttery!" I like the complex apricot, tangerine, lemon, peach and vanilla toastiness. The intensity of flavors are pretty similar which makes this Reserve (under $20) a great choice. Cheers!
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1 whole chicken, cut into 8 pieces 4 TBSP extra virgin olive oil 1/4 cup chicken stock 1/4 cup white wine 3 garlic cloves, minced 6 rosemary sprigs 1 lemon 3/4 stick butter 3 TSP capers, drained Salt and Pepper to taste
Preheat oven to 350ºF. Wash and pat dry chicken, separating skin from body. In a small bowl, melt butter, then mix in garlic, salt, pepper, juice from half of lemon and 3 rosemary sprigs, finely chopped. Rub mixture under skin of chicken, making sure to rub some on outside of chicken as well. In a large skillet over medium-high heat, pour in olive oil. Saute the chicken on all sides, about 12 minutes total. Place chicken in oven either in skillet or in glass baking dish for 10-12 minutes. While chicken is cooking, in a medium saucepan pour wine, chicken stock and remaining lemon juice. Bring to boil, then simmer until sauce is reduced to 1/3. Remove chicken from oven, pour sauce over chicken then garnish with rosemary sprigs and capers.
4 chicken breasts 2 TBSP soy sauce 2 TBSP brown sugar 2 TBSP orange juice concentrate 2 garlic cloves, minced 1 TSP finely grated orange zest 1 TSP minced fresh ginger 1 TSP kosher salt 1/2 TSP pepper
Preheat oven to 500ºF. In medium bowl, combine, soy sauce with brown sugar, orange juice concentrate, garlic, orange zest, ginger, salt and pepper. Add chicken breasts and turn to coat. Transfer to baking dish. Roast chicken for 25 minutes basting occasionally. Turn on broiler and broil chicken for 2-3 minutes, browning on each side.
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2 Boneless/Skinless Chicken Breasts, cut in half lengthwise
All-Purpose flour for dredging
5 TBSP EVOO
1/3 cup fresh squeezed lemon juice
1/2 chicken stock
1/4 capers, rinsed
6 TBSP butter
1/3 fresh parsley, finely chopped
Salt & Fresh Pepper
On a plate sprinkle enough flour to dredge chicken. Sprinkle salt and pepper on the flour. Slice chicken (preferably semi-frozen for ease) lengthwise as if to make two halves of a sandwich so the chicken breast is thin. Dredge chicken in flour and shake off excess.
In a large pan or skillet over medium high heat, melt 2 TBSP of butter with 2 TBSP of EVOO. When butter and oil start to smoke, cook 2 pieces of chicken for about 3 minutes making sure chicken is browned, then flip over and cook for another 3 minutes. Transfer chicken to a plate (but not the one used for dredging). Repeat the process melting butter, adding oil and browning chicken. Transfer chicken to the plate.
In the pan add lemon juice, chicken stock and capers. Bring to a boil, making sure to scrape up brown bits from the pan for extra flavor. Add remaining butter to sauce and whisk until butter is melted. Serve chicken and drizzle sauce over chicken sprinkled with parsley.
This Chicken Piccata recipe was the very first $30 wine+food pairing I put on this blog. It was actually Mrs B's idea to keep all ingredients under a dollar amount because we were saving for a house and were on a tight budget. My wife makes an awesome Chicken Piccata, and one day in 2009 we were drinking this wine when inspiration struck. Check out other $30 wine+food pairings.
Approximate food cost if about $20. There's so many great wines under $10 that can be a good pairing. Because the recipe has Italian roots I'd look for an Italian wine, but it's not necessary. We've paired Chardonnay with this and it's usually a good bet.
If you want a break from Chardonnay, but like fuller bodied white wines, take a look at pairing this Piccata with the 2007 Stefanini Soave Il Selese. You'll love the toasty almond notes along with lemon zest and buttery goodness. It has medium plus acidity to cut through the breading on the chicken. Around the bay area I've seen it for about $9.
This is one of my favorite chicken recipes. The chicken stock/pan drippings reduction makes it work, just make sure to use a fat separator because bacon will give off quite a bit of fat you don't want in the sauce. It'll be too oily. Lighter Merlots or richer Chardonnays pair well. Some Rhone style wines around 13%ALC will compliment the balsamic without overpowering the food.Read More