Tag Archives: white wine

Chicken Lyonnaise Saute

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This chicken dish, from the Washington Post kitchens, is so delicious and fast that it proves that you don’t need a long laundry list of fancy ingredients to make great food. Onions, garlic, broth and a splash of white wine combine to form a rich sauce for simple chicken breasts. Serve the chicken with rice or another grain that will soak up the tasty sauce and you are sure to have a new family favorite.

CHICKEN LYONNAISE SAUTE

1/3 cup flour

1/2 teaspoon salt

1 tablespoon dried thyme

4 boneless, skinless chicken breasts

1 large egg, lightly beaten

3 tablespoons olive oil

2 medium onions, thinly sliced

2 large garlic cloves, minced

1/3 cup dry white wine

2 tablespoons red wine vinegar

2 teaspoons tomato paste

1 cup low sodium chicken broth

1/2 tablespoon sugar

  • Place the flour, salt, pepper and half of the thyme in a sturdy plastic food storage bag, seal and shake to combine.
  • Beat the egg in a medium bowl.
  • One at a time, dip the chicken pieces into the beaten egg, letting the excess drip back into the bowl, then transfer to the bag.
  • Seal and shake to coat the chicken in the flour mixture. Transfer the coated chicken pieces to a plate.
  • Heat 2 tablespoons of the oil in a large, deep skillet over medium-high heat.
  • Once the oil shimmers, place the chicken pieces in the pan, smooth side down. Cook for 5 minutes, until golden brown, then turn the pieces over and cook for 5 minutes, until golden brown on the second side.
  • Transfer to a plate and tent with foil to keep warm.
  • Reduce the heat to medium and add the remaining 1 tablespoon of oil to the skillet.
  • Stir in the onions, garlic and remaining thyme. Cook, stirring occasionally, for 7 to 10 minutes or until the onions are translucent.
  • Increase the heat to medium-high and cook, stirring often, for 10 minutes or until a light golden brown.
  • Add the wine and vinegar; cook, stirring to scrape up any browned bits, for about 3 minutes or until the liquid has reduced by half.
  • Stir in the tomato paste, then the broth and sugar. Bring to a boil and cook for 2 minutes or until the sauce is slightly reduced.
  • Return the chicken to the skillet, along with any accumulated juices.
  • Turn the chicken pieces to coat them with the liquid, then cover, reduce the heat to medium and cook for 5 minutes or until the temperature of the thickest part of a chicken piece registers 165 degrees on an instant-read thermometer.
  • Transfer to a serving platter or individual plates, spoon the sauce over the chicken, and serve.

Serves 4

Green Vegetable Risotto

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Spring is in the air, well sort of. At least it is here in Belgium. And the calendar definitely says it is spring which means that the fresh baby vegetables are beginning to replace hearty root vegetables at the stands in the markets. So what better way to celebrate the new season than with this easy risotto that is filled with the best fresh vegetables that spring has to offer?

Marking risotto is more of a formula rather than an exact recipe. Rice is slowly cooked in a mixture of broth and white wine. When the rice is al dente, you stir in the add-ins of your choice which in this case is the freshest of the baby vegetables I found at the market. Feel free to substitute whatever vegetables you like or that look good. And the final touch is the creamy addition of both parmesan cheese and creme fraiche (you can substitute sour cream if you prefer) which adds a touch of tang while bringing the entire dish together.

Enjoy the risotto as a meal unto itself or alongside your favorite grilled meat. Just be sure to have the rest of your meal ready before you finish the risotto since it truly tastes best when eaten immediately.

GREEN VEGETABLE RISOTTO

3/4  c green beans, blanched and snapped into 1 inch pieces

3/4 c sugar snap peas

3/4 c asparagus, cut into 1 inch pieces

1 cup dry white wine

3 cups low sodium chicken broth

1 small shallot, minced

 

1 green onion – white part only- mince

1/4 cup creme fraiche

1/2 cup grated parmesan cheese

top with sliced green onion  (Green part)

 

  • Fill a medium sized pan with water and bring to a boil.
  • Add the green beans, snap peas and asparagus.
  • Cook for 30 seconds, drain in a colander and immediately rinse with cold water. Set aside.
  • Combine the broth and white wine in a large saucepan and bring to a gentle simmer over medium-high heat.  Reduce the temperature but keep the broth mixture hot.
  • In a large saucepan melt the butter over medium heat.  Add the shallot and saute until it is soft and golden.
  • Add the rice and stir to combine making sure each grain of rice is coated with butter.
  • Gradually add the hot broth to the rice by the ladleful, stirring to combine after each addition.  Continue to stir the rice often to keep it from sticking.
  • Continue adding the broth being sure to add the next ladle before the rice has cooked itself dry.  Repeat this process until the rice is tender to the bite.  You may not need to use all of the broth.
  • Prior to adding the last ladle of broth, stir in the vegetables and the green onion to the rice and stir to combine.
  • Off the heat and stir in the parmesan cheese and creme fraiche.
  • Top with sliced green onion.
  • Serve immediately.

Serves 4

Wine Sautéed Baby Artichokes

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Fresh artichokes are probably one of my favorite vegetables and baby artichokes are even better than the larger version of this funny looking vegetable. Tender and mild with a slightly nutty flavor, you can eat them whole without having to worry the prickly choke in their center. And fresh artichokes are nothing like the canned or pickled ones most people are more familiar with.

There are so many ways you can use fresh baby artichokes but my favorite way is a simple preparation with a few herbs, some lemon juice and a bit of white wine. This recipe is a classic that I adapted from Gourmet Magazine and it really doesn’t get much simpler than this. For the best flavor, choose fresh, firm and brightly colored artichokes. You can use whatever dried herbs you have on hand. The most important thing, however, is to go light on the herbs since you want to be able to enjoy the taste of the artichokes.

WINE SAUTEED BABY ARTICHOKES

8 baby artichokes

1 tablespoon all-purpose flour

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/4 cup olive oil

2 garlic cloves, minced

1/4 teaspoon dried oregano, crumbled

1/4 teaspoon dried basil, crumbled

2 tablespoons fresh lemon juice

1 cup dry white wine

1/8 teaspoon dried hot red pepper flakes

  • Bend the outer leaves of the artichokes back until they snap off close to the base and remove several more layers of leaves in the same manner until the white inner leaves are reached. Trim the tips and quarter the artichokes.
  • In a small bowl toss the artichokes with the flour and salt and black pepper to taste.
  • Heat the oil in a large heavy skillet set over moderate heat until it is hot but not smoking
  • Add the garlic and cook until it has softened.
  • Add the artichokes and sauté them over moderately high heat, stirring occasionally, for 6 minutes.
  • Stir in the oregano, basil and the lemon juice and cook the mixture, stirring, for 1 minute.
  • Add the wine and the red pepper flake and simmer the mixture, covered, for 25 to 30 minutes, or until the artichokes are very tender.
  • Uncover and boil over high heat for 1 minute or until it is thickened slightly.

Serves 4

Garlic & Butter Shrimp

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Shrimp is one of my favorite go-to meals. It cooks up fast, is rich yet is mild enough to complement and take on whatever flavor accompanies it. But sometimes simple really is best. Case in point this super easy and equally fast butter drenched shrimp. The shrimp are cooked in a simple sauce of butter and garlic which is ridiculously simple. Add a squeeze of lemon and a pinch of red pepper flakes and you are good to go. I like to serve this on top of a bed of egg noodles but rice tastes good too. Enjoy!

GARLIC & BUTTER SHRIMP

1/4 cup unsalted butter

4 garlic cloves, thinly sliced

1/4 cup dry white wine

1 1/2 pounds peeled shrimp

3 tablespoons fresh lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon red pepper flakes

  • Melt 1/4 cup of unsalted butter in a large wok over medium heat.
  • Add the sliced garlic and cook until soft and fragrant but not browned.
  • Add the wine to the butter and garlic mixture and stir to combine. Cook for 2 minutes.
  • Add the shrimp to the wok and increase the temperature to medium-high. Stirring occasionally, cook for 3-4 minutes or until the shrimp just turn pink.
  • Remove the wok from the heat and add the lemon juice, salt and red pepper flakes.
  • Toss to coat and serve immediately.

Serves 4

 

 

Wine Sauteed Baby Artichokes

IMG_4712

Fresh artichokes are probably one of my favorite vegetables and baby artichokes are even better than the larger version of this funny looking vegetable. Tender and mild with a slightly nutty flavor, you can eat them whole without having to worry the prickly choke in their center. And fresh artichokes are nothing like the canned or pickled ones most people are more familiar with.

There are so many ways you can use fresh baby artichokes but my favorite way is a simple preparation with a few herbs, some lemon juice and a bit of white wine. This recipe is a classic that I adapted from Gourmet Magazine and it really doesn’t get much simpler than this. For the best flavor, choose fresh, firm and brightly colored artichokes. You can use whatever dried herbs you have on hand. The most important thing, however, is to go light on the herbs since you want to be able to enjoy the taste of the artichokes.

WINE SAUTEED BABY ARTICHOKES

8 baby artichokes

1 tablespoon all-purpose flour

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/4 cup olive oil

2 garlic cloves, minced

1/4 teaspoon dried oregano, crumbled

1/4 teaspoon dried basil, crumbled

2 tablespoons fresh lemon juice

1 cup dry white wine

1/8 teaspoon dried hot red pepper flakes

  • Bend the outer leaves of the artichokes back until they snap off close to the base and remove several more layers of leaves in the same manner until the white inner leaves are reached. Trim the tips and quarter the artichokes.
  • In a small bowl toss the artichokes with the flour and salt and black pepper to taste.
  • Heat the oil in a large heavy skillet set over moderate heat until it is hot but not smoking
  • Add the garlic and cook until it has softened.
  • Add the artichokes and sauté them over moderately high heat, stirring occasionally, for 6 minutes.
  • Stir in the oregano, basil and the lemon juice and cook the mixture, stirring, for 1 minute.
  • Add the wine and the red pepper flake and simmer the mixture, covered, for 25 to 30 minutes, or until the artichokes are very tender.
  • Uncover and boil over high heat for 1 minute or until it is thickened slightly.

Serves 4

Fondue Neuchateloise

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Its national cheese fondue day so what better way to celebrate than with a piping hot pot of melted cheese and wine? (Actually, any night is a great one for fondue). Fondue was trendy in America back in the 1970s then seemed to fall out of favor for many years. But we love fondue in our house and are it regularly before it became trendy again. But here in Belgium, where fresh French Bread, crisp German Reisling wine and Swiss cheeses are all readily available, making this dish is a natural.

FONDUE NEUCHATELOISE

1 pound shredded cheese (I use a variety of Jarlsberg, Emmenthaler, and Greuyer)

3 tablespoons flour

1 garlic clove

1 3/4 cups dry Reisling wine

1/4 cup kirsch

salt & pepper to taste

  • Dredge the shredded cheese in flour.  I like to use a large Ziploc bag to combine everything.
  • Rub the inside of a fondue pot with sliced garlic.
  • Slowly heat the Reisling in the pot until small bubbles form.
  • Add the cheese, a handful at a time, until the cheese melts, stirring well after each addition.
  • Keep mixing until the mixture bubbles slightly.
  • Add the kirsch and season with salt and pepper.
  • Remove from heat and keep warm on a table warmer while eating.

 

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Rustic Garlic Chicken

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Here is an easy weeknight dinner idea from the great Maine food blog From Away. The first time I made this recipe I followed the directions to a tee but then next time I switched out chunks of boneless chicken breasts for the skin-on chicken thighs and added rosemary to the thyme and love these results even more. This version is definitely a keeper.

When looking at the ingredient list don’t let all of the garlic scare you. Yes you use two full heads of garlic but the cooked garlic infuses the chicken with a slightly sweet and mellow flavor that makes this dish so good. The sauce is so tasty that you are going to want to enjoy every bit of it so serve the chicken alongside orzo or egg noodles. Yum.

RUSTIC GARLIC CHICKEN

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3 boneless, skinless chicken breasts, each cut into 3 pieces

Salt and freshly-ground black pepper

2 heads of garlic, separated and peeled

2 tablespoons flour

¾ cup white wine

1 cup low-sodium chicken broth

2 teaspoons fresh minced thyme leaves

1 teaspoon fresh minced rosemary

2 tablespoons butter

  • Preheat oven to 400.
  • Season the chunks of chicken on all sides with the salt and pepper.
  • Heat the oil in a large Dutch oven set over medium high heat.
  • Add the chicken and turning the pieces as needed, cook until lightly browned on all sides. Transfer the chicken to a plate.
  • Reduce heat to medium, then add garlic and cook, stirring regularly, until it begins to brown.
  • Add the flour to the pot, stir to coat, then return chicken pieces to the pot.
  • Transfer the pot to oven and bake for 15 minutes.
  • Remove pot from the oven and return to stove top.
  • Transfer the chicken pieces back out of the pan to a new plate.
  • Turn burner to medium-high and whisk in the wine, making sure to scrape all of the crusty bits off the bottom of the pan.
  • Add the chicken broth, thyme and rosemary, reduce the heat and simmer until sauce thickens, about five minutes.
  • Remove from heat, and swirl in butter. Taste and adjust salt and pepper if needed.
  • Return the chicken to the pan to re-warm and coat with the sauce before serving.
  • You can make the chicken ahead of time then keep it warm over low heat until ready to serve.


Serves 4

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