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What you need:

3lb  whole chicken ( or breasts)

small onions

4 shallots, peeled and finely chopped

2 oz /50 g  butter

8 oz /227 g button mushrooms

8 oz /225 g  peeled tomatoes

2 tbsp olive oil

3 fl oz / 75 ml  dry vermouth or white wine

1 bouquet garni

1 bay leaf

1 tbsp chopped parsley

Salt and pepper to taste

What you do:

Prepare the chicken by cutting into portions ie. 2 thighs, 2 drumsticks,2 wings and 2 breasts cut in halves.

Peel the onions, leave them whole.

Peel and finely chop the shallots.

Melt the butter in a large  saucepan and add the olive oil.

Add the chicken pieces to the pan and brown on both sides.

Add the onions and shallots to brown them a little.

Remove them from the heat, add the vermouth or white wine and ignite with a match.

As the flames die down, add the bouquet garni, the bay leaf and season to taste.

Drain the tomatoes, and chop roughly.

Add the tomato juices to the pan and place the lid on.

Cook for about 1 hour.

Trim the mushrooms and add to the pan with the chopped tomatoes.

Cook for a further 30 minutes until the it is cooked and the juices have thickened.

Just before serving, sprinkle the top with the chopped parsley.

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What you need:

10 slices of French stick or ciabatta about 2cm thick
3tbsp olive oil
2 small leeks, washed and finely sliced
2 garlic cloves, 1 crushed 1 left whole
100ml white wine
200ml cream (double or whipping)
½ tsp fresh thyme
1tbsp chopped fresh parsley
20g parmesan cheese
5 rashers of streaky bacon
Small handful of fresh chopped mint

What you do:

Cook the bacon under the grill until crisp, cool and chop into small pieces. In a medium frying pan heat 1tbsp of the olive oil and cook the leeks over a moderate heat for 2 minutes.

Now add the crushed garlic, thyme and continue frying for a further minute before adding the white wine and reduce to almost evaporated. Next pour in cream and bring to the boil, season with salt and milled pepper add the parmesan and chopped parsley and keep warm until needed.

Drizzle the remaining olive oil over the slices of bread and cook either under the grill or ideally on a griddle pan until crisp and golden. Take the whole piece of garlic and rub a little over one half of the bread and lay them onto a serving plate. Top each with a spoonful of the creamed leeks, crispy bacon and finally a little chopped mint and a drizzle of olive oil.

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What you need:

4 pork chops
30g dried porcini mushrooms
1 large clove garlic, finely chopped
1 small onion, finely chopped
250ml cream
salt and pepper
1 tbsp olive oil
1 tbsp herbs de provence (optional)
1 small glass white wine (optional)

What you do:

Soak mushrooms in 250ml hot water for 30 minutes. Squeeze mushrooms, reserving liquid. Chop mushrooms.
Heat oil in a large frying pan over medium heat. Add garlic and onion. Saute until soft and translucent, but do not brown.
Sear both sides of the pork chops, remove and set aside.
Add mushroom soaking liquid, herbs and wine to the pan. Cook until liquid has reduced by half.
Return pork and mushrooms to the pan and lower the heat. Cover and simmer for 10 minutes.
Add cream and heat until just bubbling. Adjust seasonings to taste.
Serve.

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