Wine Chicken

Savor a classic and easy preparation, in many fashionable presentations. This tasty recipe can be served as an appetizer or light dish over bread toasts or baguettes. It can also be served as a main course over orzo, rice or pasta.

Recipe

Total Time: 60 min

Servings: 6

Ingredients

4 skinless, boneless chicken breasts halves

12 tbsp butter 

1 tsp vegetable oil

2 tbsp sugar

6 garlic cloves, minced

5 tbsp all purpose flour

1 bottle white wine

1 large red onion, chopped

1 tsp freshly ground black pepper, divided

2 tsp salt, divided

Steps

Dissolving flour

1. Season chicken with 1/2 tsp pepper and 1 tsp salt

2. Heat oil and butter in a large pot pan or dutch oven 

3. Cook the chicken until golden brown on each side. Chicken doesn't need to be thoroughly cooked at this stage

4. In the meantime, boil 1 cup of water in a separate pot. Remove from heat. Dissolve flour using a fork or small whisk

Cooking chicken

5. Add wine, onion, garlic and the flour runny paste to the chicken pot. Cook over medium heat until chicken is tender, for about 30 minutes

6. Remove chicken, leaving the liquid mix in the pot 

7. Let the chicken cool and  cut into cubes with scissors

Chicken cubes

8. Place the chicken cubes in the liquid mix

9. Add sugar, 1/2 tsp pepper and 1 tsp salt and stir until thoroughly mix

Garnish with parsley or basil leaves. Serve over bread, rice, pasta or orzo for a moist texture and rich flavor!

Basic White Rice

Recipe

Total Time: 30min

Servings: 8

Ingredients

3 cups white rice, uncooked

1/4 cup vegetable oil

2 tbsp salt

Steps

1. Heat a pot pan over high heat

2. Add oil

3. Add rice and mix until thoroughly combined

4. Add 6 cups of water and salt. Bring to a boil and let the rice dries up

5. Cover the rice and cook over low heat for about 30 minutes

Serve with

Loaded Chicken (Published April 5 2013)

Loaded Chicken

Recipe

Total Time: 60 min

Servings: 8

Ingredients

8-piece cut chicken breasts

10 chicken legs

9 tsp salt, divided

4 tsp freshly ground black pepper

6 cups canola oil (enough to cover at least half the thickness of the chicken parts)

Small onions

10 small potatoes, peeled and cut into half inch cubes

64 small oniones, peeled

5 tomatoes, cut into 8 wedges each

1.5 cups white wine

250g capers, divided

350g green olives, pitted

560g canned mushrooms

200g canned green peas

1 tbsp quick mixing flour

Steps

Frying chicken

1. Season chicken with 6 tsp salt and pepper. Set aside

2. Heat oil in a large frying pan

3. Place chicken breasts in frying pan and fry on first side until golden brown. Then turn to other side

4. Repeat step 3 with chicken legs and set aside

5. In the meantime, place potato chunks in a large pot pan. Add 3 tsp salt and cover with water. Bring to a boil. Cover and cook until al dente. Set aside

Fried onions

6. Fry onions until golden brown in the same oil used to cook the chicken. Set aside

Fried potatoes

7. Fry potato chunks in the same oil used to cook the chicken and onions. Set aside

8. Discard most of the oil in pan, leaving browned bits. Add tomatoes and sauté while mashing until sauce thickened

Tomato sauce

Mashing tomatoes

9. Place chicken in a large pot. Add the tomato sauce and cover with water. Bring to a boil

10. Add wine and half the capers. Cook for about 5 minutes

Thickened stock

11. In a separate bowl add 1 cup of the chicken stock and mix with flour until thickened. Return the thickened stock to the chicken pot and mix

12. Place the chicken parts on a serving plate and top with potatoes, onions, mushrooms, olives, peas, remaining capers and some of the chicken stock

Peaches

Accompany with peaches

Serve with

Basic White Rice (To be published April 5 2013)

Guacamole

Delight your guests during the holidays with an easy, fast and authentic Mexican guacamole. This is the perfect appetizer to keep them entertained while enjoying a cozy conversation. 

Recipe

Total Time: 20 min

Servings: 6

Ingredients

1.5 cup white onion, minced

1.5 cup roma tomato, minced

1 cup cilantro leaves, minced

1 cup green onion, minced

6 hass ripe avocados

1-2 tbsp jalapeño, minced

2 tsp salt

1 tsp freshly ground black pepper

1 tbsp lime juice

Steps

1. Cut avocados lengthwise around the seed. Open the 2 sides of each avocado, exposing the pits

2. Use a spoon to scoop out the pit

3. With a small knife gently make cuts in the avocado flesh in a cross-hatch pattern (Don't brake through the avocado peel)

4. Scoop out the avocado pieces with a spoon and place them in a large bowl.  Place a few pits in  the bowl so the avocado doesn't turn brown

5. With the exception of the jalapeños, add all other ingredients and mash with a potato masher or thoroughly mix with a fork

6. There's plenty of variation among individual jalapeños. Some are hotter. Start adding the jalapeños little by little. Thoroughly mix and taste before adding any more

7. Accompany with corn chips