Category: POULTRY

WHITE ZINFANDEL COQ AU VIN
1/3 cup flour
1 teaspoon sea salt
1/2 teaspoon white pepper
1 teaspoon Italian seasoning
1/4 pound bacon. choppped
1 1/2 pounds chicken tenders, cut into bite sized pieces
2 tablespoons butter
1 & 1/2 cups carrot slices
2 stalks celery, sliced thin
1 really large bunch green onions, sliced thin (I used Mexican green onions)
1 & 1/2 cups white zinfandel
2 tablespoons Better Than Chicken Base
2 cups boiling hot water
fresh parsley sprigs
fresh tarragon sprigs

• Place flour in a large plastic bag, add chicken, seal and shake to coat chicken with flour.
• In a large saute’ pan brown bacon until crumbly.  Remove with a slotted spoon and drain on paper towels.
• In the bacon drippings stir fry the chicken pieces until browned. Remove with a slotted spoon and drain on paper towels.
• Add butter.  Scrape bottom to loosen and browned bits.  These will add great flavor.  When butter is melted add carrots and cook 2-3 minutes.  Add celery and onions and saute until tender.
• Whisk together wine, boiling water, chicken base and seasonings.  Pour over vegetables.
• Add back in the chicken and bacon pieces. 
• Cover and bring to a boil.
• Lower heat and simmer 15-20 minutes until sauce is thick.
• Serve over Parmesan Potatoes.

4 boneless, skinless chicken breasts
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup butter
2 tablespoons olive oil
1 small white onion, sliced and split into rings
1/3 cup white wine
2 tablespoons dried parsley
3/4 cup whipping cream

This is a recipe I am revamping to include the awesome mushrooms that I received from Justin at Marx Foods.

I was NOT disappointed and you won’t be either.  They have some great quality bulk online wholesale foods available.  These mushrooms added a rich nutty flavor that complimented the cashews excellent.

• Heat canola oil over medium high heat until JUST sizzling.
• Saute’ green onions and mushrooms until tender. Using a slotted spoon remove onions and Maitake mushrooms to drain on paper towels.
• Stir fry chicken in hot oil in frying pan or wok until chicken is lightly brown and tender, about 8 minutes. 
• Remove chicken from oil and drain excess oil from the pan. 
• Whisk together the brown sugar, cornstarch, salt, soy sauce, vinegar, and  the  Worcestershire sauce. 
• Blend well, then add chicken stock to the pan and bring to a boil, stirring constantly. Cook until thickened. 
• Add lemon juice; add chicken pieces, onions and mushrooms and reheat. Do not boil. 
• Taste to correct seasonings. 
• Add cashews. 
• Serve over hot rice.

1/4 cup grated Parmesan cheese

• Preheat oven to 350 degrees.
• Cook spaghetti according to package directions.
• In a small skillet saute onion and garlic lightly.
• In a large bowl combine soup, sour cream, milk, butter, , onion, garlic, salt and pepper.
• Fold in the cheese and chicken pieces. 
• Transfer to a 2 quart baking dish.
• Bake uncovered 20-30 minutes or until golden and bubbly. 
• Top with Parmesan cheese and parsley.
• 6 servings

1/4 cup grated Parmesan cheese

• Preheat oven to 350 degrees.
• Cook spaghetti according to package directions.
• In a small skillet saute onion and garlic lightly.
• In a large bowl combine soup, sour cream, milk, butter, , onion, garlic, salt and pepper.
• Fold in the cheese and chicken pieces. 
• Transfer to a 2 quart baking dish.
• Bake uncovered 20-30 minutes or until golden and bubbly. 
• Top with Parmesan cheese and parsley.
• 6 servings

• Preheat oven to 375 degrees.
• In a small food processor combine cream cheese, green onions, mushrooms, salt and pepper.
• In a skillet melt butter.
• Salt and pepper the chicken.
• Saute chicken 3-4 minutes each side until JUST done.
• Place 2 crescent rolls side by side and seal seams.
• Spread with cream cheese mixture.
• Place chicken breast on top.
• Coat with another layer of cream cheese mixture.
• Top with 2 more crescent rolls.
• Seal edges.
• Brush with egg wash.
• Bake 18-20 minutes.

NOTE:  I had real problems with the “store” brand crescent rolls – actually they were terrible!

NOTE:  Next time I will dice the chicken after sauteing and mix with creamed mixture.

Do you like those rotisserie chicken from the market?  I do, but on average they are only 2-3 pounds and cost anywhere from $5-$8 or even more.  My local grocer ran a unadvertised special the other day and I got this 5.86 pound beauty for 97 cents a pound.

I love my cast iron skillet too!  There is nothing better for even cooking heat!  I like to roast my chicken in there so the sides are always radiating an even heat to whole chicken.

• Wash chicken and dry.
• Spread butter along the inside of the cast iron pan and all over the chicken.
• Generously salt and pepper the chicken.
• Place onions along side the chicken.
• In a small bowl whisk together the preserves and syrup.  Set aside and allow to come to room temperature.
• Roast at 350 degrees for 1 1/2 hours.
• With a pastry brush spread preserve mixture all over the chicken every 10-15 minutes until skin is crisp and chicken is cooked through. This should be from 30-45 minutes based on the actual weight of your chicken.

Do you like those rotisserie chicken from the market?  I do, but on average they are only 2-3 pounds and cost anywhere from $5-$8 or even more.  My local grocer ran a unadvertised special the other day and I got this 5.86 pound beauty for 97 cents a pound.

I love my cast iron skillet too!  There is nothing better for even cooking heat!  I like to roast my chicken in there so the sides are always radiating an even heat to whole chicken. 

• Wash chicken and dry.
• Spread butter along the inside of the cast iron pan and all over the chicken.
• Generously salt and pepper the chicken.
• Place onions along side the chicken.
• In a small bowl whisk together the preserves and syrup.  Set aside and allow to come to room temperature.
• Roast at 350 degrees for 1 1/2 hours.
• With a pastry brush spread preserve mixture all over the chicken every 10-15 minutes until skin is crisp and chicken is cooked through. This should be from 30-45 minutes based on the actual weight of your chicken.