Simple recipe with wine?!
Answers: Can you share with me a simple recipe that has wine in it.
Take some boneless skinless chicken breasts. Dredge them in flour that has been seasoned with salt, pepper, garlic powder, and paprika. Then sautee them a bit in a pan that you've heated over medium heat with olive oil in it. After the breasts are browned on each side (will take about 3-4 minutes per side), deglaze your pan with the wine (this means to pour in about 3/4 cup of the wine into the hot pan and whisk. Be sure to scrape up the browned bits from the bottom of the pan - this is what makes it taste better). After you pour in the wine and whisk, reduce the heat to low, put your chicken back in, and let it simmer about 5 or 6 minutes.
This works best with white wine.
You can also sautee sliced fresh mushrooms with your chicken and add more or different herbs and seasonings to suit your tastes.
You can also add a good splash of red wine to your beef stews and any beef roasts for extra flavor.
if you have some red wine left over and are not too interested in finishing it as is, consider poaching pears or other fruit in it. It's very simple. Just place peeled Anjou pears in the wine, add whatever spices you like (I prefer no spices, just sugar) like bay leaf, cinnamon, cardamom seeds and leave it there on low heat for about half/hour. You want the pears to be firm on the outside, but easily breakable with a spoon.
You can then fan them and serve with a scoop of bergamot ice cream or just plain vanilla. Add a couple of leaves of fresh mint for decoration and taste
Enjoy!
Quick Burgandy Beef
1 cup peeled baby carrots
10 ounces top sirloin steak, cut into 1-inch pieces
2 tablespoons (1/4 stick) butter
6 ounces fresh shiitake mushrooms, stemmed, sliced
2 large shallots, sliced
2 tablespoons chopped fresh thyme or 2 teaspoons dried
1 cup dry red wine
1 cup canned beef broth
Cook carrots in small saucepan of boiling salted water until tender, about 8 minutes. Drain well.
Meanwhile, sprinkle beef with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add beef and sauté until brown on all sides but still pink in center, about 2 minutes. Transfer beef to plate. Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add mushrooms and shallots. Sauté until vegetables soften, about 5 minutes. Mix in 1 1/2 tablespoons thyme. Add wine and broth to skillet. Increase heat and boil until sauce is reduced to 1/2 cup, scraping up browned bits, about 8 minutes. Return beef and any juices to skillet. Add carrots. Cook until flavors blend, about 1 minute. Season stew to taste with salt and pepper. Divide stew between plates. Sprinkle with remaining 1/2 tablespoon thyme.
Coq au Vin (Chicken with wine)
4 slices Bacon
2 1/2 to 3 pounds Chicken parts
8 ounces sliced mushrooms
1/2 cup Sliced onion
1 can condensed chicken broth, undiluted
1/2 cup dry white wine
1 medium Bay leaf
1 large clove garlic, minced
1/4 teaspoon thyme leaves, crushed
1/3 cup water
3 tablespoons flour
In skillet, cook bacon until crisp; remove. Pour off all but 2 tablespoons drippings. Brown chicken in drippings; pour off fat. Add mushrooms and onions and sauté until tender. Add broth, wine, bay leaf, garlic and thyme
Use this link to find an easy Chicken Marsala recipe:
http://www.foodnetwork.com/food/recipes/...
You can search foodnetwork.com for dozens of easy recipes that call for wine.
If you want to do a steak, fry the steak in the pan, remove the steak. Add some butter on high heat and fry some mushrooms. Then add some beef broth, about 1/2 cup red wine (like cab or merlot), and about 1/4 cup cream. Cook the alchohol out of sauce (about 5 mins or so). Serve over steak...delicious!!!