Poulet au Riesling and the Week Ahead


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.

The Week Ahead and Another Great Chicken Dish To Try


It’s a blustery rainy day here in Maryland and the storms from the south are scheduled to arrive this afternoon bringing high winds, more rain and perhaps even hail.  So long to my newly blooming roses and irises in the backyard.  Sigh.  From the 80’s back down to the 60’s, our Spring is having a wild time of it this year and so are my gardens.

Today I finished up my review of Ethan Day’s A Token in Time for Joyfully Jay but my lips are sealed until it is published there first.  So what is coming up this week?

Monday       Review of Bully by Carter Wolf as promised

Tuesday       Review of Earthly Concerns by Xavier Axelson.

Wednesday Review of Levi, Leopards Spots 1 by Bailey Bradford

Thursday     Review of Oscar, Leopards Spots 2 by Bailey Bradford

Friday           Review of Two Tickets To Paradise Anthology by Dreamspinner Press


Tonight I am preparing  Chicken in Vinegar, another easy and great tasting chicken dish made from ingredients that most people will have in their pantries.  Again my thanks to Laura Calder (French Cooking At Home) for this easy, great tasting dish with a couple of changes from me.






1 whole chicken (3 1/2 pounds), cut into 8 pieces or equal amounts of chicken thighs, or legs, whatever you have available.

Salt and freshly ground pepper
1 tablespoon butter, plus another tablespoon for finishing
1 tablespoon olive oil

6 cloves garlic, peeled

1 cup white wine vinegar
1 cup chicken stock
1 tablespoon tomato paste
4 medium tomatoes, roughly chopped or 1  can of diced tomatoes drained
1 bay leaf
1 large fresh thyme sprig
2 good handfuls chopped fresh parsley

Sprinkle the chicken pieces with salt and pepper. Melt the butter and olive oil in a saute pan and brown the chicken, a few pieces at a time. You’re not cooking the chicken here, just making the skin crisp and giving it color and flavor. Five minutes per side is about right, more so if you have only dark meat. Remove the chicken to a dish.

Add the garlic and cook for 5 minutes. Deglaze the pan with the vinegar and boil down by half, about 10 minutes. Return the chicken to the pan, and pour in the stock. Add the tomato paste, tomatoes, bay leaf and thyme.  Simmer, uncovered, until the chicken is cooked, about 30 minutes. Remove the chicken to a clean dish and keep warm.

Strain the cooking liquid into a saucepan, pressing to get all the juices through, and whisk in the last spoonful of butter and 1 tablespoon of brown sugar. Pour over the chicken. Sprinkle with the parsley and serve.

I served this with some Quinoa flavored with garlic and basil before and will do so again.  It works so well together.  So quick and easy you will make this a staple.


A New Recipe for a Day Spent Writing


Today I had to hit the keyboard and finish a few reviews for JoyfullyJay where I am a guest reviewer so dinner had to be simple.  My solution?  Chicken Paprika also known as Poulet au Paprika.  Quick, easy, and great tasting, recipe courtesy of Laura Calder, my new favorite chef.



4 chicken legs, split between thigh and drumstick or just use the drumsticks
Salt and freshly ground black pepper
1 tablespoon bacon drippings or oil
1 red pepper, seeded and cut into roughly 2-inch strips known as julienne
1 onion, sliced
1/2 small fennel bulb, finely chopped (optional)
1 tablespoon high-quality hot or sweet Hungarian paprika
1 clove garlic, minced
1/2 cup white wine
2 tomatoes, roughly chopped
1 bay leaf
2 tablespoons sour cream or creme fraiche
Squeeze lemon juice, to taste (optional)


Season the chicken with salt and pepper. Heat the bacon drippings in a saute pan and, working in batches, brown the chicken pieces on all sides. Remove. Drain off all but a tablespoon of the fat from the pan.

Lower the heat and add the julienned pepper, onion, fennel, if using, and paprika. Cook until soft, but not colored, about 12 minutes, adding the garlic for the final minute. Deglaze the pan with the wine (pour in the wine, scrapping all the good bits off the bottom of the pan). Add the tomatoes and bay leaf. Season with salt and pepper. Put the chicken back in. Cover the pan, and cook, turning the chicken occasionally, until tender, about 30 minutes.

Remove the chicken to a serving platter and cover with foil to keep warm. Turn up the heat under the sauce and boil down to sauce consistency. Turn off the heat, stir through the cream, check the seasonings (including the paprika, adding more if you like), then pour over the chicken, and serve.

Great taste, perfect for dinner.