On the menu for tonight's New Years Eve dinner is Ursula's Two-Wine Chicken. Compliments of the Lowerre's who own Peconic Bay Winery on the North Fork of Long Island. I've worked for them for 17 years. I will post photos later, but I wanted to share this recipe:
Ingredients:
2 - 2&1/2 lbs of chicken (any parts you like - skin on)
Extra Virgin Olive Oil
1/2 cup Peconic Bay Riesling (dry or semi-dry)
1/2 cup Peconic Bay Rose
Garlic cloves, thinly sliced
Sea salt & ground pepper
1 tsp "Better-Than-Bouillon" Chicken
1 T "Lea & Perrins" Chicken Marinade
4 - 6 mushrooms, thinly sliced (optional)
Preparation:
Preheat oven to 400, 450 if your chicken is meaty. Rinse the chicken and pat dry. Insert garlic slices under the skin. Season generously with salt & pepper.
Lightly cover the bottom of a 9x11 roasting pan with olive oil. Arrange chicken parts to leave as much space between them as possible. Roast in the oven for about 15 - 20 minutes or until chicken is nicely browned.
Meanwhile, combine the two wines, the bouillon and the marinade. Add any remaining garlic to the mix.
When the chicken is browned, lower the oven to 350 and pour 1/3 of the wine mixture over the chicken. If you added garlic, remove any slices that end up on top of the chicken and add them to the liquid in the pan. Continue cooking for another 10 - 15 minutes.
Add another 1/3 of the wine mixture, as well as the mushrooms. Be sure the mushrooms are in the sauce, not on top of the chicken. Continue cooking for another 10 minutes.
Add final 1/3 wine mixture and keep cooking until done. The sauce should thicken some, and the chicken will be thoroughly browned. Be careful not to overcook.
Serve with a crusty baguette to mop of the sauce, and pair with either of the Peconic Bay wines you blended.
Note: You can use any combination of wines - red, white, rose, sparkling - the idea is to create a divergent blend adding complexity, fruit and flavor to the dish. Focus on refreshing wines of lively acidity. Avoid heavily oaked Chardonnays and Cabernets.
Ingredients:
2 - 2&1/2 lbs of chicken (any parts you like - skin on)
Extra Virgin Olive Oil
1/2 cup Peconic Bay Riesling (dry or semi-dry)
1/2 cup Peconic Bay Rose
Garlic cloves, thinly sliced
Sea salt & ground pepper
1 tsp "Better-Than-Bouillon" Chicken
1 T "Lea & Perrins" Chicken Marinade
4 - 6 mushrooms, thinly sliced (optional)
Preparation:
Preheat oven to 400, 450 if your chicken is meaty. Rinse the chicken and pat dry. Insert garlic slices under the skin. Season generously with salt & pepper.
Lightly cover the bottom of a 9x11 roasting pan with olive oil. Arrange chicken parts to leave as much space between them as possible. Roast in the oven for about 15 - 20 minutes or until chicken is nicely browned.
Meanwhile, combine the two wines, the bouillon and the marinade. Add any remaining garlic to the mix.
When the chicken is browned, lower the oven to 350 and pour 1/3 of the wine mixture over the chicken. If you added garlic, remove any slices that end up on top of the chicken and add them to the liquid in the pan. Continue cooking for another 10 - 15 minutes.
Add another 1/3 of the wine mixture, as well as the mushrooms. Be sure the mushrooms are in the sauce, not on top of the chicken. Continue cooking for another 10 minutes.
Add final 1/3 wine mixture and keep cooking until done. The sauce should thicken some, and the chicken will be thoroughly browned. Be careful not to overcook.
Serve with a crusty baguette to mop of the sauce, and pair with either of the Peconic Bay wines you blended.
Note: You can use any combination of wines - red, white, rose, sparkling - the idea is to create a divergent blend adding complexity, fruit and flavor to the dish. Focus on refreshing wines of lively acidity. Avoid heavily oaked Chardonnays and Cabernets.
posted by Cynthia @ 8:10 AM
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