Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes
National Drink Wine Day is today, friends! How about also cooking with wine? Check out our weekend recipe guide that incorporates this libation.
Red Wine and Chocolate Chicken (courtesy of delicious.com.au)
Ingredients
50g unsalted butter
2 tablespoons olive oil
3 x 5mm-thick slices speck, chopped
2 celery stalks, finely chopped
16 whole eschalots
200g button mushrooms
4 garlic cloves, finely chopped
1.8kg whole chicken, jointed into 8 pieces
2 tablespoons plain flour
2 tablespoons tomato paste
3 cups (750ml) red wine
2 bay leaves
2 oregano sprigs, plus extra to serve
1/2 bunch flat-leaf parsley, leaves chopped, stalks reserved
2 cups (500ml) chicken stock
6 allspice berries
2 whole cloves
2 cinnamon quills
1 teaspoon cumin seeds
20g dark (70%) chocolate, grated
Buttered steamed brown rice, to serve
Directions
Preheat oven to 180°C. Place half the butter and oil in a casserole over medium heat. Cook speck, celery and eschalots for 3-4 minutes until softened. Add mushrooms and garlic, and cook, stirring, for 2-3 minutes until fragrant. Remove from pan and set aside.
Return casserole to medium heat with remaining 25g butter and 1 tbs oil. Season chicken with salt and cook, in 2 batches, turning, for 6-8 minutes until golden. Remove from pan and set aside. Return all chicken to pan.
Sprinkle pan with flour and cook, stirring, for 2 minutes or until browned. Add tomato paste and cook for a further 1 minute, then add wine, scraping the bottom of the pan. Tie together bay, oregano and reserved parsley stalks to make a bouquet garni and add to pan with stock and spices. Bring to the boil, then cover with a lid. Transfer to oven and cook for 50 minutes or until tender.
Strain chicken and vegetables and set aside, discarding cinnamon and bouquet garni. Return sauce to medium heat and bring to a simmer. Cook for 5 minutes or until slightly reduced and thickened, then whisk in chocolate. Pour sauce over chicken and scatter with extra oregano. Serve with buttered brown rice.
Rosemary Chicken with Tomato Sauce (courtesy of bbcgoodfood.com)
Ingredients
1 tbsp olive oil
8 boneless, skinless chicken thighs
1 rosemary sprig, leaves finely chopped
1 red onion, finely sliced
3 garlic cloves, sliced
2 anchovy fillets, chopped
400g can chopped tomatoes
1 tbsp capers, drained
75ml red wine (optional)
Directions
Heat half the oil in a non-stick pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate.
In the same pan, heat the rest of the oil, then gently cook the onion for about 5 mins until soft. Add the garlic, anchovies and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine, if using, or 75ml water if not. Bring to the boil, then return the chicken pieces to the pan. Cover, then cook for 20 mins until the chicken is cooked through. Season and serve with a crisp green salad and crusty bread.
White-Wine Braised Chicken (courtesy of bonappetit.com)
Ingredients
1 tablespoon olive oil
4 chicken thighs
4 chicken drumsticks
Kosher salt and freshly ground black pepper
4 shallots, sliced
4 cloves garlic, peeled, crushed
4 sprigs thyme
¾ cup dry white wine
2 cups low-sodium chicken broth
Directions
Preheat oven to 425°. Heat oil in a Dutch oven or other heavy-lidded pot over medium-high heat. Season chicken with salt and pepper and cook until golden brown, about 5 minutes per side; transfer to a plate.
Add shallots and garlic to pot and cook, stirring often, until beginning to soften, about 2 minutes. Add thyme and white wine; bring to a boil, reduce heat, and simmer until reduced by ⅔, about 4 minutes.
Return chicken, skin side up, to pot; add broth, bring to a simmer, cover, and transfer to oven. Braise until chicken is cooked through and tender, 20–25 minutes. Uncover; continue to cook in oven until skin begins to crisp, 8–10 minutes longer.
Enjoy!