Tag: wine

Chicken and Mushroom Stew

Ingredients:

  • 2 lbs Chicken breast, cubed
  • 1 Sweet onion, diced
  • 4 cloves Garlic, minced
  • 2-3 Russet Potatoes, cubed
  • 8oz Mushrooms, sliced
  • 4 cups Chicken Broth or Stock
  • About 1/8 cup cashews, chopped
  • 1/4 cup Red Wine
  • 1/4 tsp Smoked Paprika
  • 1/8 tsp ground Thyme
  • 1 Tbs fresh Rosemary, roughly chopped
  • 1 tsp dried Parsley
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 cup AP Flour
  • Olive Oil
  • Heavy Cream

Directions:

Add about 2 Tbs olive oil to a large pot or Dutch Oven over Medium High heat. When the oil is hot, add chicken to pot and season lightly with some salt and pepper, toss to coat and smooth the chicken to cover the bottom of the pot in one even layer. Allow to cook for about 5 minutes, then flip the chicken pieces with tongs. Cook chicken for another 3-4 minutes and remove to a separate bowl with a slotted spoon.

To the pot, add the onion, garlic, and potatoes to whatever liquid is left over from the chicken and coat the vegetables in it. If the pot is dry, add a little more olive oil. Cook roughly 6-8 minutes before adding the sliced Mushrooms. Continue to cook until the mushrooms release the liquid into the pot, return the chicken and any liquid in the bowl back into the pot.

Add the flour, measured salt and pepper, and the herbs and spices listed above. Toss to coat and cook another 3-4 minutes, until the flour looks cooked and everything is nicely coated. Pour the wine into the pot and stir, scraping up anything stuck to the bottom of the pot. Pour over the chicken broth and stir, adding the cashews as you do so.

Bring the stew to a simmer, and reduce the heat low enough to maintain the simmer. Cook the stew for 20 minutes. Add a splash of heavy cream to the stew, and warm through. Taste and adjust seasonings as needed and serve.

Italian Sausage and Peppers

Ingredients

  • 6 sweet or mild Italian sausages
  • 2 red bell peppers, sliced
  • 1 vidalia onion, sliced
  • 6 cloves garlic, finely diced
  • 1/4 to 1/2 cup red wine
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp black pepper
  • 1/4 to 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • 2 Tbs Butter
  • 1 Tbs Olive Oil

    • White, cooked rice to serve (or large fresh rolls)

    Directions

    Heat olive oil in large skillet that comes with a lid. Add sausage links. Pour 1/2 cup water into skillet. Cover with lid. When water begins to boil, reduce heat to a simmer and cook 12 minutes. Remove the lid and turn heat up to medium. Brown sausages on all sides, then remove to rest, at least 5 minutes. Slice sausages into rounds after resting. Do not drain skillet.

    Melt butter in skillet over medium heat. Add onion and garlic. Saute 3 minutes. Add peppers and seasonings. Cook 2 to 3 minutes, then add wine and sausage. Cook until wine reduces and taste for seasoning. Adjust as needed. Serve over hot white rice, or on rolls.