White Wine

You are currently browsing articles tagged White Wine.

Marvelous Chicken Marbella

November 30, 2008 in Entree's, Poultry by Moogie | No comments

You need to start this dish the night before you are going to eat it.  It is delicious served over rice.

Ingredients:

  • 16 chicken pieces - breasts or thighs - skins removed
  • 1 head garlic - peeled and pureed or minced
  • 1 cup white wine
  • 1 cup pitted prunes
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1/2 cup capers
  • 1 tsp of the caper juice
  • 1/2 cup Spanish green olives
  • 1/4 cup brown sugar
  • 1/4 cup dried oregano
  • 6 bay leaves
  • salt & pepper to taste

Directions:

  1. Place chicken pieces in a large zip-lock bag OR in a large bowl.
  2. Mix the rest of the ingredients together
  3. If using the bag, pour the mixture over chicken, seal the bag, squeezing out as much air as you can, place the bag in a large bowl and refrigerate overnight.
  4. If using the bowl, pour the mixture over chicken in the bowl, cover with plastic wrap and refrigerate overnight.

When you are ready to cook the next day:

  1. Oil a baking dish large enough for all the chicken pieces.
  2. Place the chicken pieces in the baking dish and pour the marinade over them.
  3. Bake uncovered at 350 for 50-60 minutes or until chicken juices run clear

Tags: , , , , , ,

Lemon Risotto

November 30, 2008 in Side Dishes by Moogie | 2 comments

This dish requires your constant attention to prepare.  It is a good dish to prepare when your family/friends gather in the kitchen because you can take turns cooking it, while everyone is talking and having a good time.  It is delicious and really worth the time spent preparing it.

Makes 4 side servings or 2 main dish servings.

Ingredients:

  • 4 cups vegetable stock
  • 1 Tbsp olive oil
  • 1 small onion, minced
  • 2 garlic cloves, minced or pressed
  • 1 cup Arborio rice, washed
  • 1/4 cup dry white wine
  • salt, to taste - probably 1/2 tsp or so
  • 1 lemon - grate for zest & squeeze for juice
  • 1 egg beaten
  • 1/4 cup Parmesan cheese, freshly grated
  • pepper, freshly ground

Directions:

  1. Have the stock simmering very low in a separate sauce pan.
  2. Heat the oil in a wide, heavy-bottomed frying pan.
  3. Saute the onion & garlic over medium low heat until the onion is golden.
  4. Add the rice and continue to saute, stirring constantly, until the grains are glistening with oil.
  5. Stir in the wine & salt and cook over medium heat, constantly stirring.  The wine should simmer very softly until it evaporates.
  6. When the wine has just about evaporated, stir in a ladleful of stock and continue to cook slowly simmering & stirring.
  7. Continue cooking in this manner:  cooking rice until liquid is evaporated, adding one ladleful of stock at a time, stirring constantly, USING ALL BUT ONE LADLEFUL OF STOCK.
  8. After about 25-30 minutes the rice should be cooked al dente/firm to the bite.
  9. In a separate bowl, beat together the lemon juice, lemon zest, egg & Parmesan cheese and set aside.
  10. Add the last ladleful of stock so that the rice is not completely dry and remove from heat.
  11. Immediately stir in the lemon mixture and taste to adjust salt & pepper.
  12. Return to heat and stir for a few seconds.
  13. Serve right away,

Tags: , , , , , , ,