Chicken (and other fowl things)
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Chicken (and other fowl things) |
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Click on any of the recipes below to go right to it.
Parmesan Chicken
Orange Chicken
Garlic Chicken
Chicken in Wine Sauce
Chicken with Mustard and Wine Sauce
Cider Chicken Stew
Chicken Pizza
Champagne Chicken
Roast Duckling
Chicken in White Wine
Chicken Mornay
Coq au Vin
Chicken in White Wine
Sauce with Tarragon and Grapes
| 250 | ml | milk |
| 125 | ml | Stadt Krems Cremiscia Gruner Veltliner |
| 15 | ml | chicken bouillon powder |
| 50 | ml | flour |
| 75 | ml | grated Parmesan cheese |
| 250 | gm | cooked chicken breast, cut into medium cubes |
| 30 | gm | slivered almonds, lightly toasted |
Blend milk, wine, bouillon powder and flour; thicken over medium heat. Stir in cheese and chicken and heat through. Serve over rice, garnished with the almonds.
Wine Matches
This is a great match for Corvo Bianco.
| 2 | kg | chicken, cut into pieces |
| 1 | clove | garlic, finely chopped |
| 2 | carrots, finely chopped | |
| 1 | onion, chopped | |
| parsley | ||
| salt | ||
| 2 | oranges, one juiced, one sectionned (keep the skins) | |
| 60 | ml | Ponche Caballero orange brandy |
| 120 | ml | olive oil |
| 150 | ml | red wine such as Caves Velhas Romeira |
Instructions
Rub the chicken pieces with the garlic, salt, parsley and onion. Pour the
orange juice, Ponche, and Caves Velhas Romeira over the
chicken, top with orange sections and marinate for about 45 minutes.Remove the
orange sections, place the chicken pieces and marinade in a baking dish oiled
with the olive oil and slide it into a 250°C oven for about an hour.Julien the
orange skins and blanch them in boiling water for five minutes. Drain and add
them to the chicken for the last five minutes of baking.
Serve with french fries.
Wine Matches
This is a tasty match with
J. Lohr Riverstone Chardonnay.
| 4 | boneless, skinless chicken breasts | |
| 50 | ml | olive oil |
| 6 | cloves | garlic, cut into slivers |
| 500 | ml | chicken broth |
| 60 | ml | lemon juice |
| 100 | ml | dry white wine such as Corvo Bianco |
| salt and pepper to taste |
Slice the chicken into thin strips. Fry in oil in a hot pan until well browned. Remove the chicken from the pan. Add garlic and sautee until golden. Add broth, lemon juice and wine, simmer until reduced to about one-half. Add back the chicken and heat through. Correct seasonings. Serve over steamed rice.
Try this with J. Lohr Riverstone Chardonnay.
| 6 | chicken breasts, boneless and skinless | |
| 60 | ml | olive oil |
| 60 | ml | corn starch |
| 300 | ml | chicken stock |
| 60 | ml | lemon juice |
| 60 | ml | milk |
| 80 | ml | dry white wine such as Achaia Clauss Demestica White |
| 3 | cloves | garlic, finely chopped |
| 60 | gm | grated parmesan cheese |
Brown the chicken in half the oil in a frying pan. Remove chicken to an ovenproof dish and add remaining oil, cornstarch, and a little of the stock to the pan. to the pan. Stir until smooth, then add the rest of the stock. Add milk, lemon juice and wine. Reduce to thicken the sauce. Pour over the chicken breasts, sprinkle with parmesan and bake for 30 minutes at 180°C. Serve with broad egg noodles.
We like this with Chateau Ducla Entre Deux Mers or Corvo Bianco.
| 1 | frying chicken, about 1 kg | |
| 30 | ml | olive oil |
| 3 | cloves | garlic, chopped |
| 30 | ml | shallots (or onions) chopped |
| 120 | ml | dry white wine such as Corvo Bianco |
| 250 | ml | leeks, whites only, roughly chopped |
| 50 | ml | Dijon mustard |
| 60 | ml | heavy cream |
| salt and pepper |
Cut chicken into serving pieces, brown on all sides in the oil. Remove chicken and set aside. Saute garlic and shallots for a minute of two. Add the wine, return the chicken, cover and simmer for 15-20 minutes. Then increase heat, add the leeks, cover and cook for three minutes until the leeks are cooked but still crisp. Add mustard and cream, correct seasonings and heat through.
Serve with steamed rice.
Try this with J. Lohr Riverstone Chardonnay.
8 chicken pieces, totaling about 1.5
kg
100 gm flour
salt and pepper
60 ml olive oil
1 onion, finely chopped
1 bouquet garni consisting of thyme,
whole cloves bay leaf, and
cinnamon stick
250 ml chicken stock
25 ml white vinegar
2 carrots, in 2cm slices
2 potatoes, in 2cm dice
200 gm green beans, in 2cm lengths
60 ml whipping cream
500 ml apple cider
250 ml dry white wine such as Achaia
Clauss Demestica White
Dredge the chicken pieces in seasoned flour (save what flour is left) and brown in the
olive oil over medium heat. Remove the chicken and cook the onion in the same pan until
softened. Deglaze with the cider and wine. Add the bouquet garni, chicken stock, vinegar
and chicken. Cover and simmer for fifteen minutes. Remove the bouquet garni, add the
vegetables and cook until they are just tender. Remove the chicken and vegetables and set
aside. Thicken the liquid over high heat using the reserved flour dissolved in a little
cold water. Remove from heat, stir in the cream and correct seasoning. Add back the
chicken and veggies. Serve with crusty bread.
A fruity white wine such as Corvo Bianco
or J. Lohr Riverstone Chardonnay.
250 gm chicken mince or finely chopped breast
40 ml olive oil
1 onion, small, minced
40 ml flour
250 ml milk
60 ml dry white wine such as Achaia
Clauss Demestica White
100 gm grated mozzarella cheese
5 ml freshly grated nutmeg
fresh
oregano, rosemary and/or thyme, to taste, roughly chopped
Cook the chicken and onion in the oil until onion is limp. Sprinkle over the flour and
continue to cook for a few minutes. Then add the milk and wine and cook, stirring
regularly, until the sauce is thick. Cool slightly and then stir in the cheese and the
herbs. Spread this over a pizza crust and bake in a hot oven until bubbling and slightly
browned.
Segura Viudas Crue de Lavit
would go
well with the pizza.
4 boneless chicken breasts
30 ml butter
30 ml olive oil
60 ml Castellblanch Brut Zero
120 ml whipping cream
50 ml chopped fresh tarragon
salt and pepper to
taste
Sauté the chicken in the oil and butter until lightly browned. Remove the chicken from
the plan. Deglaze with the wine. Add cream and tarragon and cook gently until reduced to
about one-half. Return chicken to the pan, correct seasonings, and heat through. Serve
over rice or pasta..
Bouvet-Ladubay Brut, or
Segura Viudas Reserva Heridad, what else
could it be with Champagne Chicken?
2 ducklings, each
about 1.5kg, with giblets
2 carrots, roughly
chopped
1 onion, roughly
chopped
2 celery stalks,
roughly chopped
200 ml water
400 ml dry red wine such as Achaia
Clauss Demestica Red
15 ml tomato paste
3 bay leaves
salt
and pepper to taste
30 ml olive oil
30 ml flour
100 ml Port
Make a stock of the giblets (except the livers), vegetables, water, red wine, tomato
paste and bay leaves. Simmer the stock for about an hour, skimming occasionally. Correct
seasoning and strain. Prick the ducklings all over so that fat can escape, and roast the
on a rack in a 220°C oven for about 75 minutes. Make a roue of the oil and flour,
gradually stir in the strained stock and cook, stirring constantly, until thickened. Put
the sauce in a blander, add the raw duck livers and the port, purée until smooth. Adjust
seasonings and serve with thinly sliced duck breast and legs.
A sound red like Segura Viudas Mas
d'Aranyo Tinto would go well with the duck.
50 ml olive oil
1.5 kg chicken pieces
30 ml flour
300 ml dry white wine such as Achaia
Clauss Demestica White
300 ml chicken stock
2 bay leaves
thyme
salt and pepper
Season the chicken pieces with salt and pepper, then fry in the olive oil until nicely
browned. Sprinkle with flour and cook until the flour is absorbed. Add wine, stock, bay
leaves and thyme. Cook, skimming occasionally, in a covered pot for about 75 minutes.
Remove the bay leaves, adjust seasoning, and serve.
Try Segura Viudas Vina Heredad Bianco
with this chicken dish.
50 ml olive oil
1.5 kg chicken pieces
40 ml flour
300 ml dry white wine such as Segura
Viudas Vina Heredad Bianco
300 ml chicken stock
thyme
salt and pepper
100 gm hard cheese, grated
2 egg yolks
30 ml heavy cream
Season the chicken pieces with salt and pepper, then fry in the olive oil until nicely
browned. Sprinkle with flour and cook until the flour is absorbed. Add wine, stock, and
thyme. Cook, skimming occasionally, in a covered pot for about 75 minutes. Remove the
chicken and keep warm in an ovenproof serving dish. Add half the grated cheese to the pot
and stir while reducing to thicken the sauce. Beat the egg yolks with the cream and add to
the sauce while stirring. Adjust seasoning and pour the sauce over the chicken. Sprinkle
with the remaining cheese, place under a hot broiler until the cheese browns slightly.
Serve with plain steamed rice.
For white wine drinkers, try Canaletto
Pinot Grigio / Garganega. For those who prefer a red, our suggestion is Neirano
Barbera d'Asti.
50 ml olive oil
150 gm salt pork, diced
12 pearl onions (soak
briefly in boiling water to make peeling easier)
6 garlic
cloves, chopped
2 kg chicken pieces
50 gm flour
250 ml chicken stock
500 ml dry red wine such as Fougeres Beaujolais
12 button mushrooms
20 ml tomato paste
1 bay leaf
salt and pepper to taste
Sauté the salt pork, chicken, onions, and garlic in the oil until a deep brown.
Sprinkle with the flour and cook briefly until the flour is absorbed. Add stock, wine,
tomato paste, and bay leaf. Simmer gently for about 75 minutes. Remove the bay leaf,
adjust seasoning and serve.
Yvon Mau
Premius Bordeaux Rouge would go nicely here.
4 boneless,
skinless chicken breasts
salt and pepper
flour
30 ml olive oil 1 onion, small, minced
10 ml finely chopped fresh tarragon
250 ml Corvo Bianco
200 ml chicken stock
450 ml white seedless grapes, halved lengthwise
Salt and pepper each chicken breast to taste, dredge in flour, and fry until golden
brown on both sides, turning only once. Transfer to a plate, cover loosely with foil, and
place in a very slow oven to keep warm.
Add minced onion to the pan and sauté over medium heat until softened. Add wine, tarragon
and grapes and increase heat to bring the pan to a boil, scraping the bottom of the pan to
release the brown bits. Cook until well reduced (about 5 minutes), then add the chicken
stock and continue cooking until thickened and reduced to about 300 ml.
Serve over the chicken with steamed white rice.
Try this chicken dish with J. Lohr Seven Oaks Cabernet Sauvignon
Last updated August 8, 2006