Everything listed under: French

  • June Recipe of the Month: Poulet de Provencal

    Poulet de ProvencalThis easy to prepare chicken dish can pair with the Maurice Schoech & Fils Cotes d'Ammershwihr White (aka, Pinot Blanc), or the Evesham Wood Pinot Noir. Ingredients: 2 tsp Marrakesh Olive Oil **1 tsp butter2 1/2 Tbsp Barrel Aged Balsamic Vinegar **2 tsp Dijon Mustard3 Large Garlic Cloves, chopped4 (4 oz) Skinless, Boneless Chicken Breast halves, pounded flat1/3 cup Chicken Stock1 Large Shallot, chopped2 cups Cremini Mushrooms, chopped1/3 cup Chicken Stock1/4 tsp Herbe...  Read More...

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    December Recipe: Slow Cooker Beef Bourguignon

    Slow Cooker Beef BourguignonIngredients2 Tbsp olive oil3 lb of lean chuck roast, diced into 1-2" cubes, patted drysalt & pepper to season4 strips of bacon, diced1 bunch of thyme (tied with cooking string)1 yellow onion, roughly chopped2 garlic cloves, minced3 cups red wine1 cup beef stock3 Tbsp tomato paste 4 carrots, chopped into 1" cubes16 oz mushrooms (cremini or baby bella), halved10 oz pearl onionsgarnish with flat leaf parsleyDirections1. Pat chuck roast dry. Season with salt and p...  Read More...

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    May Recipe: Skillet Sicilian Chicken

    Skillet Sicilian ChickenSicily is a beautiful place where food is flavorful, delicious, and simple. This recipe will be great with the 2016 Tasca d'Almerite Regaleali Bianco. For those of you who would like to keep it Mediterranean but pair with a red wine could match this dish with the 2014 Cotes du Roussillon Villages Chimeres. Ingredients1 Tbsp extra-virgin olive oil5 bone-in, skin on chicken thighs2 cloves garlic, minced1 Tbsp fresh thyme leaves1 tsp crushed red pepper flakes3/4 cup low...  Read More...