Category: Wine

Ingredients

1 (4 pound) chicken, cut into pieces
salt and pepper to taste
1/4 cup olive oil
2 onions, thinly sliced
1/2 cup fresh sliced mushrooms
1 (14.5 ounce) can stewed tomatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup white wine
1/4 cup pitted green olives
1/4 cup black olives
2 tablespoons capers
8 ounces pepperoni sausage, sliced

Directions

In a large skillet heat oil over medium heat. Season chicken pieces with salt and pepper to taste and brown chicken in hot oil. Remove chicken from skillet. Set aside.

In same skillet saute onions and mushrooms until translucent. Return chicken to skillet and add the tomatoes, soup and wine. When liquids start to simmer add the green olives, black olives, capers and pepperoni. Cover skillet and let simmer for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Remove skillet cover, pour skillet mixture into a 9×13 inch baking dish and bake in preheated oven for about 15 minutes, until chicken is tender and juices run clear.

Ingredients

1/2 pound peppered bacon, diced
1 onion, chopped
2 pounds collard greens – rinsed, stemmed and torn into 3×6 inch pieces
1 cup chicken stock
1 teaspoon cayenne pepper
2 tablespoons red wine vinegar

Directions

Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.

Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.

Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

Ingredients

1 pint cherry tomatoes
1 (6 ounce) can crabmeat – drained, flaked and cartilage removed
1/2 cup diced green pepper
2 green onions, diced
2 tablespoons Italian-seasoned bread crumbs
1 teaspoon cider or white wine vinegar
1/2 teaspoon dried parsley flakes
1/4 teaspoon dill weed
1/8 teaspoon salt

Directions

Cut a thin lice off tops of tomatoes and carefully scoop out insides; invert on paper towels to drain. In a small bowl, combine remaining ingredients; mix well. Stuff tomatoes; place in an ungreased 13-in. x 9-in x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 8-10 minutes or until heated through. Serve warm.

Ingredients

1 (8 ounce) package fresh fettuccine
4 tablespoons butter
3 cloves garlic, crushed
1 (8 ounce) package sliced mushrooms
1/2 medium onion, chopped
10 ounces marinated artichoke hearts
2/3 (8 ounce) jar sun-dried tomatoes, packed in oil
1 (2 ounce) can sliced black olives, drained
1 teaspoon black pepper
1 ripe tomato, chopped
2 tablespoons lemon juice
1 cup dry white wine
1 cup Parmesan cheese

Directions

Cook pasta in boiling water until done. Drain.

Melt butter over medium heat in a large saucepan. Saute onions, mushrooms, and garlic until tender. Stir in sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; cook until liquid is reduced by a third, about 4 minutes.

Toss pasta with sauce. Top with tomatoes and cheese, add pepper to taste, and serve.