Category: Wine

Ingredients

1/2 red bell pepper, diced
4 cloves garlic, finely chopped
1 tablespoon dried parsley
4 fresh basil leaves, chopped
2 tablespoons olive oil
1/2 cup Italian salad dressing
1 cup red wine vinegar
salt and pepper to taste

Directions

Choose a clean bottle or jar with a well fitting lid or cork. Put the peppers, garlic, parsley, and basil into the jar or bottle. Pour in olive oil, italian dressing, and red wine vinegar. Season with salt and pepper to taste. Cover with lid, shake well to mix, and refrigerate at least 2 days to allow flavors to develop.

Ingredients

3 pounds bone-in chicken breast halves, with skin
1 cup water
1 cup dry white wine
1 1/2 teaspoons salt
1 teaspoon curry powder
1 onion, sliced
1 cup chopped celery
2 (6 ounce) packages long grain and wild rice mix
1 (16 ounce) can sliced mushrooms, drained
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup

Directions

Place chicken breasts in a large pot with water, wine, salt, curry powder, onion, and celery. Cover, and bring to a boil. Reduce heat to low, and simmer for 1 hour. Remove from heat, strain (reserving broth), and refrigerate to cool. Remove chicken meat from bone, and cut into bite size pieces.

Prepare the rice mix according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

In a large bowl combine the chicken, rice, and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish.

Bake at 350 degrees F (175 degrees C) for 1 hour.

Ingredients

4 bone-in chicken breast halves, with skin
2 teaspoons salt
2 tablespoons butter
3 cloves garlic, chopped
3 tablespoons Dijon mustard
2 tablespoons white wine
2 cups seasoned dry bread crumbs

Directions

Preheat oven to 350 degrees F (175 degrees C).

Season chicken with salt. In a small skillet or saucepan, saute butter, garlic, mustard, and wine together for 3 to 4 minutes over medium low heat; spread mixture over chicken.

Place bread crumbs in a shallow dish or bowl and dredge chicken in crumbs, leaving skins on. Place coated chicken pieces in a lightly greased 9×13 inch baking dish.

Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear.

Ingredients

1/2 cup chopped onion
2 tablespoons butter
2 tablespoons white wine
1/2 cup sour cream
1/2 cup mayonnaise
1 (8 ounce) package cream cheese, softened
1 (2 ounce) package dried beef, chopped
1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, saute onion in butter over a medium-low heat until the onion is tender. Add white wine and simmer for 2 minutes.

Mix sour cream, mayonnaise, cream cheese, and dried beef into the skillet. Stir continuously until all of the ingredients are melted together. Pour the mixture into an 8 inch baking dish and top with the pecans.

Bake for 15 to 20 minutes.