Tag Archives: chicken

Braised Chicken in a delicious Sherry and Sherry Vinegar Reduction.

Winter Weeknights: Braised Chicken With Sherry and Sherry Vinegar

There are a few things more comforting than a big bowl of pasta during a cold winter night. Easy to make (boiling water, anyone) and the ingredients don’t really spoil (who has ever looked at the expiration date on a box of spaghetti?). However, weeknight pasta can get boring and need beefing up, or, in this case, chicken-ing up! Introducing your new favorite pairing for your winter spaghetti dinners: Braised Chicken With Sherry Vinegar by Alexandra of AlexandraCooks.com.

Braised Chicken in a delicious Sherry and Sherry Vinegar Reduction

Sophisticated Take On Chicken And Noodles! Braised Chicken in a delicious Sherry and Sherry Vinegar Reduction, Over Egg Noodles. Photo by: Alexandra of AlexandraCooks.com

The dish itself is derived from a French recipe, chicken au vinaigre, which consists of braised chicken in a thick sauce of shallots and tomatoes reduced in sherry vinegar and sherry wine. The modern twist comes from the egg noodles (or any other pasta). Noodles are thoroughly NOT French, but perfect for this dish, according to Alexandra (and we agree!), because the wide noodles “soak up the delicious sauce so nicely”.

Braised Chicken in a delicious Sherry and Sherry Vinegar Reduction

Braised Chicken in a delicious Sherry and Sherry Vinegar Reduction – browning the chicken. Photo by: Alexandra – AlexandraCooks.com

The recipe calls for the more flavorful sections of the chicken – thighs and drumsticks. However, Alexandra buys the chicken whole and like to cut it up – she has a super useful video on how to do this, if you’re interested in giving it a try. If, however, you’re not feeling like putting in some many kitchen hours, just buy a tray of thighs and drumsticks (organic or free-range chicken is always more flavorful).

Why Sherry Vinegar?

The addition of a good aged Sherry vinegar makes a world of a difference in sauces. To even be considered Sherry vinegar, it must be produced from the sherry grape, aged in American oak barrels for at least six months, and all this needs to happen in what’s called the “sherry triangle” of Spain, an area in the Spanish province of Cadiz. This wine vinegar is sweet, well rounded, with a full bouquet of flavors, which translates into the finished preparation.

This dish will fill your kitchen with delicious aromas, as you braise, sauté and reduce your heart out. Serve Alexandra’s Braised Chicken in Sherry Vinegar with egg noodles, your favorite spaghetti, or just with a big hunk of bread to wipe that plate nice and clean. For more of Alexandra’s great recipes, follow her blog at www.AlexandraCooks.com. You can view her original recipe, along with some very useful tips, here.

Products From This Post:

Cepa Negra Sherry Vinegar – Aged 40 Years
Pedro Ximenez Sherry Vinegar
French Dijon Mustard
Spanish Natural Rock Salt

Braised Chicken With Sherry and Sherry Vinegar - AlexandraCooks

Rating: 51

10 minutes

50 minutes

Total Time: 1 hour

Yield: About 4 Servings

Braised Chicken With Sherry and Sherry Vinegar - AlexandraCooks

Ingredients

  • Thighs and drumsticks from one 3lb chicken, skin on.
  • kosher salt, plus more to taste
  • freshly cracked pepper, plus more to taste
  • 3 tbsp flour
  • 1 tbsp + 1 tsp olive, grapeseed or peanut oil
  • 1/4 cup + 2 tbsp shallots, finely chopped
  • 2/3 cup medium-sweet sherry
  • 1/3 cup sherry vinegar, prerably aged
  • 1 – 1-1/2 tsp sugar
  • 2 cups chicken stock
  • 1 cup drained and coarsley chopped peeled plum tomatoes
  • 1 tbsp dijon mustard

Instructions

  1. Season chicken all over with salt and pepper. Dredge chicken in flour and shake off excess.
  2. Heat 2 tsp oil in a skillet and sear chicken until golden on each side. Add more oil as needed working in batches.
  3. Reduce heat and sauté shallots, covered until softened; uncover and sauté until golden brown. Add sherry and deglaze; reduce by half. Add vinegar and sugar and reduce by half. Add chicken stock, tomatoes, mustard, salt and pepper. Add chicken thighs and legs, partially cover and cook 7 mins. Cover and simmer 20 mins or until chicken is cooked through.
  4. Remove chicken to a plate.
  5. Simmer sauce 10 mins or until slightly thickened and flavors are rich and mellow.
  6. Return chicken to pan and heat through.

Notes

Serve this mouthwatering braised chicken in sherry vinegar over your favorite pasta, or simply with a side salad and a big hunk of bread.

http://www.gourmetfoodstore.com/gourmet-food-blog/braised-chicken-sherry-vinegar/

Coq Au Vin Recipe: slow cooker gourmet style.

Cooking With Wine: A Delicious Coq Au Vin Recipe

There’s a wise saying that says, “you only need four things in life – family, friends, great food and great wine“….ok, so we just made that up…but doesn’t it just ring true?! Today we’re featuring a classic dish that is cooked with great wine, and is the perfect meal to share with friends and family: Coq Au Vin!

Cooking with Wine: Coq-Au-Vin Recipe

Cooking with wine: Coq-Au-Vin recipe. Ph: I-Hua Lim. www.msihua.com

One of the most well known of French cuisine dishes, the classic Coq Au Vin recipe – which easily translates into “chicken in wine” (but sounds oh-so much fancier in French) is a sort of rustic country recipe given a sophisticated twist. The ingredients are farm basics – chicken and fresh vegetables.  But it’s that robust flavor of a fine red wine that gives this dish that sensual, luxurious touch.

COQ AU VIN RECIPE ESSENTIALS:  THYME, WINE & TIME

There are several steps to a Coq Au Vin recipe, and a most important ingredient: patience. Although the dish is called simply Chicken in Wine, it should really be called SLOW-Cooked chicken in wine…you’ll need wine and time! This recipe needs long cooking times, because the idea is to break down the meat until it’s superbly tender, with nary a hint of toughness, and for the flavors of the vegetables, wine and aromatics to fully blend in together so that every bite is bursting with flavor.

Cooking with wine: Essentials for the perfect Coq-Au-Vin recipe.

Cooking with wine: Essentials for the perfect Coq-Au-Vin recipe.
Photos: Left: Zsuzsanna Kilian Center: Bev Lloyd-Roberts LRPS Right: bert8k

SLOW FOOD, SLOW COOKER!

Since this is one of those “classic French cuisine” dishes, you’ll find tons of results out there for Coq Au Vin recipe. However, the recipe we’re featuring this week was a standout. Slow Cooked Coq Au Vin by I-Hua, from The Chronicles of Ms. I-Hua & The Boy, an amazing cooking blog from beautiful Australia.  Find more fun and delicious recipes by I-Hua at www.msihua.com.

This Coq Au Vin recipe might be “slow cooked” but it’s definitely not time consuming. I-Hua’s trick is using a slow cooker for the job, maintaining all the beauty of this traditional recipe but using the modern time-saving device to avoid slaving over the stove. The result is an amazingly tender chicken, incredibly flavorful, perfect to feed a crowd of hungry and exacting foodies!

Cooking With Wine: Coq-Au-Vin

Rating: 51

30 minutes

6 hours

Yield: 6 servings (approx)

Cooking With Wine: Coq-Au-Vin

Ingredients

  • 1 whole Chicken (chopped into 8 pieces - thigh, drumstick, breast & wings)
  • 7 oz of Bacon (cut into batons)
  • 2 cups (500ml) of Beaujolais Red Wine
  • 1/2 cup (125ml) of Semi-Sweet Sherry Wine
  • 2 1/2 cups of Chicken Stock
  • 1 Tbsp. of Olive Oil
  • 1 Tbsp. of Tomato Paste
  • 2 stalks of Carrot (chop into 2-inch pieces)
  • 12-15 Pickled Pearl Onions (from a jar)
  • 7oz of Button Mushrooms (trimmed & halved)
  • 4 cloves of Garlic (chopped finely)
  • 1 large Onion (chopped finely)
  • 4 sprigs of Thyme
  • 1 Bay Leaf
  • Parsley Leaf (chopped finely) for garnishing
  • 1 Tbsp of Plain Flour
  • Salt & Pepper to taste

Instructions

  1. In a large pan, heat olive oil on medium heat and fry the bacon batons until most of the fat is rendered. Transfer speck to a bowl.
  2. In the same pan (on medium heat), brown the thighs, drumsticks and wings on both sides. This should take about 3-4 minutes each side. Remove chicken pieces.
  3. Place chicken breast (skin side down) in the same pan and fry for 2 minutes and remove.
  4. Transfer fat from the pan into a separate bowl (for the slurry) but keep at least 2 tablespoons of it in the pan.
  5. Return the pan to medium heat and add chopped onion. When the onion starts to soften, add in garlic and cook until fragrant (careful not to burn the garlic).
  6. Pour in the Sweet Sherry and start deglazing the pan by scrapping off the fond at the bottom of the pan.
  7. Once most of the liquid is evaporated, add in the Beaujolais wine, chicken stock, thyme, bay leaf, carrots and tomato paste. Simmer (low heat) for 5 minutes.
  8. Place chicken pieces and speck into the slow cooker. Pour contents from the pan into the slow cooker, making sure that the chicken pieces are covered with liquid (add more chicken stock if required).
  9. Cook on low for 4-5 hours (or until meat is very tender). Add in pickled pearl onions and mushrooms at the last hour.
  10. Transfer chicken pieces, speck, pickled onions and mushroom from the slow cooker to a dish and cover to keep warm.
  11. Strain your stock from the slow cooker through a fine sieve and discard any herbs, chopped onions & garlic.
  12. Heat the stock in a pan (on medium heat) to reduce it a bit. Using the fat kept earlier, mix 2 tablespoons of fat with 1 tablespoon of flour to make your thickener.
  13. Add 1 teaspoon of the flour and fat mixture at a time and stir into the sauce. Do this until you are happy with the thickness of the sauce.
  14. If you prefer a thicker sauce, keep adding more of the flour and fat mix, but keep in mind that you might not have enough sauce to cover the chicken.
  15. Once the sauce is done, return the chicken pieces and other ingredients into the pan to reheat and coat with the sauce. Season with salt and pepper.
  16. Transfer to a serving dish and garnish with chopped parsley.

Notes

Cook time includes slow cooker time.

http://www.gourmetfoodstore.com/gourmet-food-blog/coq-au-vin-recipe/

COQ AU VINE RECIPE & WINE TIP

A Coq Au Vin recipe usually calls for Burgundy wine (the region where this dish originates), but this rule is not set in stone – you can use Beaujolais (which is the wine of choice for our feature recipe), or any other full-bodied red. It doesn’t even have to be French…but to be truly authentic, it should be!

 

A medley of fall flavors: Roasted chicken in a creamy dijon and tarragon sauce.

A Recipe For Fall: Roast Chicken With Dijon Mustard and Fresh Tarragon

Are you mourning the end of summer already? Don’t! Fall is such a wonderful season for foodies and gourmets! So we might need to remember to close the windows at night and throw on a sweater. So what! Early fall is the best of both worlds – we still have lovely daytime temperatures that allow us those walks on the beach, and cooler night temperatures give us the chance to add heartier ingredients, autumn-y spices, and finally, FINALLY turn the oven on! It’s time to bring out the big guns (by which we mean, roasting pans, basters, oven mitts, intense ingredients like Dijon mustard, etc.).

A medley of fall flavors: Roasted chicken in a creamy dijon and tarragon sauce.

A medley of fall flavors: Roasted chicken in a creamy dijon and tarragon sauce. Ph: Sue Moran

Fear not, fellow foodies, we found the perfect dish to transition us to Fall: Roast Chicken Breast With Tarragon and Dijon Mustard Sauce, compliments of contributor Sue Moran, from The View From Great Island.

Intense and bright: Dijon mustard and fresh tarragon.

Intense and bright: Dijon mustard and fresh tarragon. Ph: GourmetFoodStore / Sue Moran

The Recipe: Intense Dijon Mustard and Bright Fresh Tarragon

This recipe is everything we could want for a transitional dish – it’s hearty without being heavy, flavorful without being cloying, and the combination of creamy Dijon mustard sauce with aromatic tarragon is both bright and fresh. The recipe calls for chicken breasts (dish bonus: lots of healthy protein there), but you could just as easily use the delicious tarragon and Dijon mustard sauce with any fresh white fish that’s available at your grocery store (Sue recommends haddock, cod or tilapia).

Colorful seasonal produce to pair with our Roast Chicken With Dijon Mustard and FreshTarragon.

Colorful seasonal produce to pair with our Roast Chicken With Dijon Mustard and FreshTarragon. Ph: Chillimarmalade.com

What to serve this with: a medley of seasonal fall produce, of course! You could try roasting parsnips and carrots, like Sue did, or any other colorful veggie you choose. If you want a bit more oomph, try adding a start for a side dish, like couscous, wild rice or even quinoa. Want more recipes from Sue? Visit her website at www.theviewfromgreatisland.com.

Roast Chicken Breasts with Tarragon & Dijon Mustard Sauce - Sue Moran

Rating: 51

20 minutes

50 minutes

Total Time: 1 hour, 10 minutes

Yield: Serves 2

Roast Chicken Breasts with Tarragon & Dijon Mustard Sauce - Sue Moran

A wonderful recipe to takes us into Fall, delicious roasted chicken with a creamy Dijon mustard and bright tarragon sauce.

Ingredients

  • 2 boneless chicken breasts, skin on (I asked my butcher to de-bone a couple of skin-on breasts)
  • olive oil
  • salt and fresh pepper
  • 2 baby vidalia onions, sliced (or 1 leek, or 2 large shallots)
  • splash of marsala, white wine, vermouth or dry sherry
  • juice of 1/2 lemon
  • handful of fresh chopped tarragon leaves
  • 1/2 cup cream
  • 1 Tbsp stone ground or Dijon mustard

Instructions

  1. Rub the chicken breasts with olive oil and season well with salt and fresh pepper. Rub the oil and spices in to the meat.
  2. Drizzle a little olive oil in a pan over medium high heat. When the pan is hot, put the chicken breasts in, skin side down. Sear for a couple of minutes until the skin has good color.
  3. Remove the chicken to a baking pan that has also been drizzled with olive oil, skin side up.
  4. Cook at 400 for 20 to 30 minutes or until done. The time will depend on how large your chicken breasts are (your thermometer should read between 170 and 180.)
  5. Finish under the broiler if you want more color or crispness to the skin.
  6. Set aside to rest under foil.
  7. Reserve any juices from the cooking to add to the sauce later.
  8. In the same pan you seared the chicken in, add the onions and saute over medium low heat for several minutes until they soften. Do not brown them.
  9. Give the pan a splash of wine and squeeze in the lemon juice. Let reduce on medium high for a minute.
  10. Add the tarragon, the cream, the mustard, and any leftover juices from the cooked chicken. Bring to a simmer. Cook for a minute or two. Taste and adjust the seasonings if necessary.
  11. Pour onto a serving platter or shallow casserole dish.
  12. Slice the chicken and nestle into the sauce. Sprinkle with a little more fresh tarragon.
http://www.gourmetfoodstore.com/gourmet-food-blog/chicken-dijon-mustard-recipe/