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Chicken in Wine - A Versatile Recipe

The following is a simplified version of the classic French coq au vin that can easily be prepared by beginners, practically cooks itself and tastes wonderful. Moreover, it can be adapted in many ways to use ingredients you happen to have in your pantry.

1. Basic Ingredients

- One chicken, cut up (or equivalent in chicken parts - thighs work well)

- 2 cups cut-up vegetables (possibly mushrooms, onions, bell peppers, see section "Variations"

- 1-2 cups wine. Do not use "cooking wine" but rather any simple, but drinkable red or white wine.

- olive oil

2. Preparation

- Heat some olive oil in large frying pan, with lid removed. Add chicken parts in small batches and brown them.

- Transfer browned chicken to plate, add vegetables to pan and sautee for 2-3 minutes.

- Add chicken parts to pan

- Add wine

-Let mixture come to a boil, then reduce heat to low and simmer for 45-50 minute with lid closed, turning chicken occasionally.

- Add salt and pepper to taste

- Serve with rice, pasta or just some good baguette, and of course some wine.

3. Variations

- mushrooms and red wine

- mushrooms, spring onions and white wine

- red onions, garlic and red wine

- tomatoes, bell peppers and red wine

- artichoke hearts, small potatoes and white wine

Use your imagination!

About the Author

Pamela Bruce lives in Austin, TX. She is the owner of Love Beads Unlimited and sells the sterling silver and Swarovski crystal bead jewelry she designs and creates both in her Etsy shop (http://lovebeadsunlimited.etsy.com) and on her website at http://www.lovebeadsunlimited.com, where you can also download the free e-book "A Consumer's Guide to Buying Bead Jewelry Online".

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Chicken in Wine - A Versatile Recipe

The following is a simplified version of the classic French coq au vin that can easily be prepared by beginners, practically cooks itself and tastes w...

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Featured Bronco Wine Items

EuroCave Shelf Tags (Set of 25)

An ingenious system that makes it easy to sort and find bottles in your wine cellar. Label the shelves of your EuroCave Performance or Comfort wine cellar with these precision cut and ruled shelf tags. The labels are resin coated for durability and allows for you to write with any pencil pen or marker. There’s a pre-ruled line for the wine name and for the vintage. Twenty-five tags in a set.

Price: 9.95 USD

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Wine shop online UK wine merchant (London, UK)

http www.where-to-find.co.uk/uk-wine-merchant/wine-online-wine-merchant Whether you are looking for a Chardonnay Sauvignon blanc Merlot or Chateauneuf du Pape its all available at the online wine merchants and at great prices too. Theres a wine of the month and regular discounts on all the top brands so you can be sure to find wine online to meet your exact requirements. http www.where-to-find.co.uk/uk-wine-merchant/wine-online-wine-merchant

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Labels: Champagne Wine | Chardonnay Grape

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Selecting the Right Ingredients for Home-Made Wine

Tips for choosing the best home-made wine ingredients:

Fruits must be ripe, but not over-ripe. A few shriveled grapes or black currants are unlikely to harm a brew. In the case of larger fruits such as plums, the doubtful ones should be taken out.

The choice of roots (beetroot, parsnips, etc.) for wine-making purposes should not be dismissed so readily. The best, (or even the only) roots suitable for wine-making are those that are old and shriveled. Parsnips that have been stored throughout the winter or left in the soil are at their best for our purpose in March, as are old potatoes purchased in June when the new ones are coming in. They are ideal if they are well shriveled and/or sprouting. (Be sure to break off the roots before using them.)

These old roots contain less starch than the fresher ones, and we do not want starch in wines because it slows down the clearing process. Besides this, when old roots are used, they flavor the wine less, and it is not in the least bit earthy.

It is a mistake to believe that using additional ingredients, (such as less water, or more sugar/yeast), than is indicated in the recipes, will produce a more potent wine. The strength of wine is decided by the volume of alcohol in which the yeast can live and continue to do its work, and not on the quantity of any ingredients. Too much sugar makes the wine far too sweet. More yeast makes no difference at all, simply because it cannot make more alcohol than it can live in. Age makes very little difference to the alcohol content of wines. Too many ingredients will produce a liquid of too high a specific gravity and a liquid containing too many solids per part of water, (in other words a liquid which is too thick) and this will take a very long time to clear.

Because of this, you should never use more ingredients than the recipe indicates.

About Straining:

Fine muslin is best for straining mixtures produced when making root wines. Tie one piece on the tub - allowing sufficient sag - and place a second piece over this.

This top piece containing the solids can be lifted off without letting them fall into the brew. Jelly bags or similar things made of suitable material are needed for fruit juices, as will be seen in the recipes.

About Sugar & Yeast:

You should always use white sugar, and make certain that all the sugar is dissolved before adding anything (like wheat or raisins) to the brew. If all the sugar is not dissolved, the yeast might not ferment properly & some of the sugar could settle in the form of syrup and be left in the lees when they are thrown away. As a result of this, the wine could turn out quite sharp. With a lot of other ingredients in the brew, it is quite impossible to tell whether all the sugar is dissolved or not.

Baker's yeast is all we need during this stage. This can be purchased at your local bakery. Yeast is added at the rate of one ounce per 1, 2 or 3 gallons.

Do not add the yeast too early...as a temperature well below boiling point will destroy the yeast organism and fermentation will not take place.

About The Author

James Wilson owns & operates www.e-homewinemaking.com, a site providing wine-making tips, tricks and techniques. If you're interested in making your own wine, visit www.e-homewinemaking.com today and sign up for the FREE wine-making mini-course!

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Selecting the Right Ingredients for Home-Made Wine

Tips for choosing the best home-made wine ingredients:
Fruits must be ripe, but not over-ripe. A few shriveled grapes or black currants are unlikely ...

Click Here to Read More About Wine ...

Recommended Bronco Wine Items

Riedel 'O' Syrah/Shiraz Stemless Wine Glasses (Set of 2)

The Riedel Stemless O Wine Glasses are the newest revolution in glassware. Casual yet elegant these wine glasses are appropriate for fine wine enjoyment as well as casual sipping. The wine tumblers were shaped to fit into a dishwasher and fine-tuned to enhance the pleasure of your favorite wine varietals. In keeping with the Riedel glassware tradition these wine glasses have become the benchmark for stemless glassware. Made in Germany of lead-free crystal. Gift boxed in sets of 2. 5 3/8'H 21 7/8 oz.

Price: 24.90 USD

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Recipe: Sausage with Wine-Braised Peppers

Q: We decant red wine for amarone wine two to three hours before drinking. Then we rating wine swirl the wine in the glass. So here's the question: Should the wine...

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