Tag Archive for: chicken

Chicken Caprese

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  • 1 c. fresh basil leaves
  • 1 clove garlic
  • ¼ c. grated parmesan
  • 2 tsp. olive oil
  • 4 pieces boneless skinless chicken breast
  • 1 tomato, sliced thin
  • 3 oz. shredded mozzarella
  • 2 Tbsp. shredded parmesan

Preheat oven to 400.  Pulse basil, garlic, and grated parmesan in food processor until smooth.  While running, slowly add olive oil.  Salt and pepper to finish.  Pat chicken dry; place on baking sheet. Spread 1 Tbsp. pesto over each piece.  Bake 20 minutes (or until no longer pink in the center).  Remove from oven; top with tomato slices, mozzarella and shredded parmesan.  Bake 5 minutes more to melt cheese.

Accompany with Cooper-Garrod Chardonnay

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Partly Paella

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  • 2 Spanish chorizo sausages, sliced
  • 1 lb. boneless, skinless chicken thighs
  • 1 tsp. paprika
  • ½ tsp. salt
  • fresh ground pepper
  • 2 Tbsp. olive oil
  • 4 each crimini and bella brown mushrooms, cubed
  • ¼ c. + ½ c. dry sherry
  • 1 c. chopped onion
  • ½ cup chopped red bell pepper
  • 2 cloves garlic, pressed
  • 14.5 oz can petite diced tomatoes, drained
  • 14.5 oz can chicken broth
  • 1 ¼ c. quick-cooking couscous (i.e. Near East)
  • 1 c. frozen peas, thawed
  • 1/4 c. chopped parsley
  • 1/3 c. almond slices

Combine paprika, salt and pepper; rub into chicken pieces and cut into 2” chunks.  Combine ½ c. dry sherry and chicken broth in glass measuring cup.  In a large sauteuse pan, cook the chorizo slices; remove from pan.  Add 1 Tbsp. olive oil to heat.  Add chicken pieces and cook through; remove from pan.  Add 1 Tbsp. olive oil and stir-fry mushrooms; remove from pan.  Deglaze pan with ¼ c. sherry.  Add onions; cook for 2 minutes before adding red pepper.  Stir and cook until softened before adding garlic.  Stir in tomatoes.  Microwave sherry/broth mixture 2 minutes at full power.  Meanwhile, add peas and return meats + mushrooms to pan; mix in to heat.  Pour couscous over mixture; add hot broth.  Stir to combine well.  Turn off heat, cover, and let stand 5 minutes.  Fluff with a serving fork, garnish with parsley and almonds before serving.

Serve with Cooper-Garrod Cabernet Franc

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Pâté de Campagne

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  • 1/2 lb. chicken livers
  • 4 tablespoons unsalted
  • butter
  • 2 eggs
  • 1/2 cup brandy
  • 1 yellow onion, quartered
  • 2 cloves garlic, halved
  • 1/2 teaspoon allspice
  • 1 tablespoon salt
  • 1 teaspoon rosemary
  • 1/2 teaspoon black pepper
  • 1 lb. ground sausage meat
  • 1/4 cup flour
  • Bacon, regular slices

Saute chicken livers in butter until just firm enough to handle. Trim any gristle. In a food processor fitted with steel blade, combine cooked livers, eggs, brandy, onion, garlic, and spices. Process until well-mixed and fairly smooth. Crumble raw sausage meat into a large mixing bowl. Sprinkle with flour and use a strong-handled spoon to stir in processed liver mixture. Line a bread tin or pate mold with bacon slices. Pour in the pâté mixture, cover with a lid or foil, and bake at 350 degrees for 1 1/2 – 2 hours, or until juices are clear. Cool 15 minutes then weight and refrigerate overnight.

Accompany with Cooper-Garrod Cabernet Franc

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