Category: Wine

Ingredients

1 (14 ounce) can sweetened condensed milk
3 tablespoons chicken bouillon granules
4 bone-in chicken breast halves
6 tablespoons vegetable oil
1/2 cup diced onion
1/2 cup diced carrot
1/4 cup diced celery
2 fresh red chile peppers, halved and seeded
2 large cloves garlic, peeled
1 shallots, peeled and minced
1 sprig fresh rosemary
2 sprigs fresh thyme
2 bay leaves
5 juniper berries, crushed
10 whole peppercorns
3 whole cloves
1 (2 inch) cinnamon stick
2 1/4 cups Burgundy or other dry red wine
1 cup chicken stock
2 (1 ounce) squares semisweet chocolate, grated

Directions

In a large bowl, mix together sweetened condensed milk, and 2 tablespoon chicken granules. Place chicken breasts in bowl, and turn to coat all sides of the chicken. Cover, and refrigerate for at least 5 to 6 hours; overnight is best.

Preheat oven to 425 degrees F (220 degrees C).

In a roasting pan, heat 4 tablespoons of the oil on the stove top over medium-high heat. Cook onion, carrot, celery, chile pepper, garlic, and shallot with rosemary, thyme, bay leaves, juniper berries, peppercorns, cloves and cinnamon stick in oil until vegetables are evenly browned. Stir in 1 cup wine, cover, and cook in the preheated oven for 25 minutes; gradually add remaining wine to the pan during this time. Stir in chicken stock, and continue cooking for 1 hour.

Strain contents of roasting pan into a saucepan. Cook over medium-low heat to reduce sauce. Melt chocolate in the sauce, stirring until smooth.

In a large skillet, heat the remaining two tablespoons of oil. Season chicken with remaining chicken granules, covering both sides generously. Cook in hot oil until evenly browned and cooked through. Pour sauce over chicken, and heat through.

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1 egg
2 tablespoons milk
6 skinless, boneless chicken breast halves
4 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/4 cup chopped onion
1 cup chicken broth
1/2 cup white wine
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon chopped fresh parsley, for garnish

Directions

In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.

In a large skillet, heat butter or margarine over medium high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes.

In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve

Ingredients

1/4 cup olive oil
1 onion, diced
2 cloves garlic, diced
2 (16 ounce) cans great Northern beans, rinsed and drained
2 (15.25 ounce) cans red kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
3 stalks celery, chopped
3 carrots, chopped
2 large potatoes, cubed
15 ounces tomato-vegetable juice cocktail
2 tablespoons brown sugar
1 1/2 teaspoons dried thyme
4 cups water
2 cubes vegetable bouillon
1 cup red wine

Directions

Heat the olive oil in a large saucepan over medium heat. Place onion and garlic in the saucepan and slowly cook and stir until tender and browned.

Place the great northern beans, red kidney beans, black beans, celery, carrots, potatoes, tomato-vegetable juice cocktail, brown sugar, thyme, water and vegetable bouillon in the saucepan. Cook over medium-high heat approximately 25 minutes. As the mixture thickens, stir in the red wine.

Ingredients

3/4 cup kosher salt
1 gallon cold water
2 pounds peeled and deveined large shrimp (21 to 30 per pound)

1 (16 ounce) package angel hair pasta
1/4 cup unsalted butter
1/4 cup olive oil
3 tablespoons minced garlic
1/3 cup white wine
1/4 cup lemon juice
1/2 teaspoon crushed red pepper flakes
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley
1 tablespoon lemon zest

Directions

Dissolve the kosher salt in 1 gallon of water in a large pot. Add the shrimp, and refrigerate 2 to 4 hours. Drain and pat shrimp dry with paper towels.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.

Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.