Sunday arrives so quickly it seems and its time to get prepared for the week ahead. Our April is ending in no less confusing manner than the one in which it started. We had warm, wonderful weather in March so April decided to have an identity crisis as well. Our weather has been cold , almost frigid, blustery, and finally brought us a measure of rain so badly needed. If you live in Western Maryland, it also brought about 6 inches of snow, more than we had all winter long. I am thinking that the tomato and pepper plants will wait until May as usual. March had fooled me into thinking they could be planted earlier. No longer.
Monday: Review of A Token In Time by Ethan Day
Tuesday: Review of One Man’s Treasure, Bellingham Mysteries #4 by Nicole Kimberling
Wednesday: Review of Face Value (Sanctuary #3) by RJ Scott
Thursday: Review of After Anna by Theda Black
Friday: New Author Day – Sarah Black and her novels
Saturday: Marathon Cowboy by Sarah Black
Poulet au Riesling
A sale on chicken meant more new chicken recipes to try out. This week it is Poulet au Riesling, Laura Calder again, basically chicken in wine! I know you have probably heard this before, but when choosing a wine to use in a particular dish, always choose one you would drink on its own. Great ingredients mean great food. Riesling is not a wine I hear about often. So when I asked at my local Wine shop, I was directed toward Polka Dot Riesling, a white wine from Germany with a tart fruity flavor and clean finish. Just lovely, mid range in price, perfect for having a glass while you cook.
6 chicken legs, split at the joint (or a 3-pound whole chicken, cut into 8 pieces)
Salt and freshly ground pepper
1 tablespoon each butter and olive oil plus more butter for frying
4 shallots, minced
1 clove garlic, minced
2 tablespoons Cognac -buy a small airplane size bottle if you don’t otherwise use it. Works great for 2 recipes.
1 cup dry Riesling
1/2 cup chicken stock
8 ounces mushrooms, quartered
1/2 cup creme fraiche or sour cream
Chopped fresh parsley or tarragon, for garnish
Sprinkle the chicken with salt and pepper. Heat the fat in a saute pan and brown the chicken on all sides, working in batches. When all the chicken is browned, remove it to a plate and add the shallots and garlic to the pan for 1 minute. Pour in the Cognac to deglaze. Put the chicken back in the pan. Pour in the wine and stock, cover and cook until the chicken is tender, about 20 minutes, turning once.
Meanwhile, melt a little butter in a frying pan and cook the mushrooms until golden. When the chicken is cooked, remove it to a serving platter and keep warm. Boil the cooking liquid down to sauce consistency. Stir in the creme fraiche and mushrooms. When hot, taste and correct the seasonings. Pour the sauce over the chicken, sprinkle with the parsley and serve.