This simple little recipe for sweet wine chicken and rice was born out of our strict “No Ingredient Left Behind” rule (more on that later) and it will have you thinking in a whole new way about chicken and rice. It’s amazing how the addition of just a couple of different ingredients – in this case sweet white wine, sweet onions and a little tarragon – can take an ordinary recipe to whole new heights. Ready to ooh-la-la your chicken? Let’s make it!
A while back I discovered Jamie Oliver’s chicken baked in milk, and my entire world as it related to chicken was rocked forevermore. The tenderness! The flavor! The gorgeous, delicate sauce! I couldn’t believe it/stop talking about/stop dreaming about it. The only teeny tiny issue was that it takes a couple of hours to prep and make, which is totally doable on a lazy Sunday afternoon, but not so much on a busy weeknight. And so I started scheming about how to get some of the baked chicken wonderfulness, but in a quicker, weekday-friendly way. Please meet chicken poached in milk, your new weeknight chicken best friend.
This is the time of year when I really, really, REALLY miss my trusty whiskey barrels of herbs that are outside my kitchen door. They are still there, but currently they are under a good 18 inches or so of mean-looking frozen snow, and the lovely friendly basil, rosemary, parsley, sage, mint, thyme and tarragon that live in them during the summer are just misty memories. So every once in a while I fork over the money to buy a handful of whatever herb I am craving, just to remind me that one day I will be able to just run outside and snip myself a handful. This time I was jonesing for sweet anise-tasting tarragon, with some brown butter braised chicken.
Okay, so I know that this is not the most beautiful food picture I have ever taken. Not by a long shot…and usually when that happens, I usually don’t post about the recipe, because for me and my little blog, it’s as much about the picture as it is the recipe. Please see this postRead More & Get the Recipe
Someone I hold near and dear recently commented that I talk about some, well, strange food combinations on this blog, and I know he’s sitting out there somewhere looking at the title of this recipe and shaking his head. Because it is not every day that you run into a combination of chocolate and merlotRead More & Get the Recipe
I love crostini. Maybe it has something to do with my love for toast, which you can read about here if you are interested. And even though I flirted with silver dollar pancakes shamelessly in terms of being the vehicle for holding delicious little spoonfuls of various things. But crostini, you will still always beRead More & Get the Recipe